Making Cookies With Kabrita Goat Milk Porridge

If you give a girl a goat... > Blog > Recipes > Making Cookies With Kabrita Goat Milk Porridge
Posted on by deanna@alaska.net

I love to cook with my kids. Now that my daughter is old enough to “help” in the kitchen, she enjoys mixing cookie dough with me and delivering cookies to Daddy when they’re baked. We are big fans of Kabrita products in this house, but my daughter is outgrowing the baby and toddler foods they produce. This cookie recipe was adapted to use Kabrita’s Goat Milk Porridge. If you don’t have any porridge, you can use leftover steel-cut oats, cooked and cooled, thinned with a little bit of milk or water. I used the Apple Cinnamon flavor of porridge in my cookies but you can use the Multi-Grain flavor if you like.

KabritaUSA has a generous free trial offer on their goat milk products, and I encourage you to check it out and order one for yourself. The trial size of porridge will be a little more than half the amount needed for these cookies. You could use that packet to make the cookies, simply by reducing each batter ingredient by half and making a smaller batch.

Note the cake-like texture. Chocolate chips on the left; plain on the right.

If you are using steel-cut oats, the consistency of your oats will affect the consistency of your finished cookie. You’re looking for a thick batter consistency, not quite a dough but not a runny batter consistency either.

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Kabrita Porridge Cookies

This recipe was adapted to use Kabrita Goat Milk Porridge. If you don't have any on hand, you can use leftover steel-cut oatmeal thinned with a splash of milk. The consistency of the cookie batter will depend a lot on how thick or thin your leftover oatmeal is, so do add a little milk if the batter is stiff. It should be similar to muffin batter but still be able to hold it's shape when scooped onto the cookie sheet.

Servings 40 cookies

Ingredients

  • 9 tablespoons Kabrita Goat Milk Porridge, apple cinnamon flavor (If you are using the free trial packet of Kabrita porridge, it contains a little over enough porridge mix to make a HALF batch of cookies. Simply halve each of the ingredients and carry on.)
  • 1 1/2 cups warm water
  • 2/3 cup softened butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 cups all-purpose flour
  • 1/2 cup chocolate chips OR raisins OR nuts

Instructions

  1. Preheat your oven to 375°.

  2. Prepare the porridge by adding the powder to the warm water and setting it aside to hydrate while you mix up the other ingredients. If you don't have Kabrita porridge mix on hand, you can use leftover steel-cut oats, cooked and cooled.

  3. Cream together the butter, white sugar and brown sugar. 

  4. Beat in the eggs.

  5. Add the dry ingredients and stir thoroughly to combine.

  6. Add the porridge and stir completely.

  7. Stir in the chocolate chips, nuts, or raisins if you're using them.

  8. Use a cookie scoop or two spoons to drop the cookie batter onto a parchment-lined cookie sheet, allowing about two inches between scoops, as the batter will spread a bit.

  9. Bake at 375° for about 12 - 14 minutes until the cookies are set and the bottoms are just beginning to brown (mine takes right at 12 minutes but your oven may vary).

  10. Remove from the cookie sheet and allow to cool completely on a wire rack.

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