Cookie And Sip Flight Recipe

Prepare oven and wet ingredients

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. In a large bowl, cream 0.75 cups softened unsalted butter with 0.5 cup granulated sugar and 0.5 cup packed light brown sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.

Add egg and vanilla

Beat in 1 large egg until combined, then add 1 tsp vanilla extract and mix until smooth.

Combine dry ingredients

In a separate bowl whisk together 1.75 cups all-purpose flour, 0.5 tsp baking soda and 0.5 tsp fine salt. Gradually add the dry mix to the wet mixture on low speed until just combined—do not overmix.

Fold in chocolate

Fold in 1 cup semisweet chocolate chips with a spatula, distributing evenly.

Portion and bake

Using a 1.5-tablespoon scoop (or two tablespoons), portion dough into 12 evenly sized balls and place 2 inches apart on prepared baking sheet. Optional: press a few extra chocolate chips on top of each cookie and sprinkle a tiny pinch of coarse sea salt if desired. Bake for 9–12 minutes, until edges are golden and centers still soft.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Makes about 12 cookies.

Preheat and combine sugars

Preheat oven to 180°C (350°F). Line a baking sheet with parchment. In a medium bowl, beat 0.75 cup creamy peanut butter with 0.5 cup granulated sugar and 0.25 cup packed light brown sugar until creamy.

Add egg and vanilla

Beat in 1 large egg and 0.5 tsp vanilla extract until incorporated.

Add dry components

Stir in 1 cup rolled oats, 0.5 tsp baking powder and 0.25 tsp fine salt until a cohesive dough forms. If dough feels too sticky, refrigerate 10–15 minutes.

Shape and bake

Scoop tablespoon-sized portions (about 16 cookies) onto the baking sheet, flatten lightly with your palm or fork (for classic crosshatch pattern). Bake 10–12 minutes until edges set and bottoms lightly golden.

Cool

Let cookies rest 5 minutes on the sheet, then transfer to a rack to cool. These cookies will firm up while cooling.

Prepare and cream butter

Preheat oven to 170°C (340°F). Line a baking tray with parchment. In a bowl, cream 0.5 cup softened unsalted butter with 0.5 cup powdered sugar until pale and fluffy, about 2 minutes.

Add vanilla and matcha

Mix in 0.5 tsp vanilla extract. Sift together 1.25 cups all-purpose flour, 1.5 tsp matcha powder and 0.25 tsp fine salt, then add to the butter mixture and mix on low until a short dough forms. Do not overwork — dough should be crumbly but hold together when pressed.

Shape and chill

Press dough into a log or roll into 18 small balls (approximately 1 inch each). If rolled into a log, wrap in plastic and chill 20 minutes. If shaped into balls, chill 10 minutes so they keep their shape in the oven.

Bake

Place cookies 1.5 inches apart on the prepared tray and bake 12–14 minutes, until edges are just set. They will remain pale but should feel firm to the touch.

Finish

Cool on the tray 5 minutes then transfer to wire rack. Optionally dust with a little extra sifted matcha once cool for presentation. Makes about 18 small cookies.

Hot Milo

Measure 4 tablespoons Milo powder into a mug. Pour 180 ml hot water and whisk until dissolved. Add 120 ml steamed or hot milk and stir. Taste and add up to 1 tablespoon sweetened condensed milk if you want extra sweetness and mouthfeel. Serve immediately.

Iced Milo

In a tall glass add 4 tablespoons Milo powder and 60–80 ml warm water to dissolve, stirring vigorously. Add 200 ml cold milk and ice. Stir to combine. Sweeten with condensed milk to taste. Serve with a straw.

Brew the tea concentrate

Place 3 tablespoons Thai tea mix in a heatproof pitcher or teapot. Pour 500 ml boiling water over the leaves and steep 5–7 minutes, covered, depending on desired strength.

Strain and sweeten

Strain tea through a fine sieve or cheesecloth into a clean container. While hot, stir in 3 tablespoons sugar until dissolved. If you prefer, add 1 tablespoon sweetened condensed milk at this stage for richness.

Serve hot or iced

For hot: pour into cups and top each with about 1–2 tablespoons evaporated milk or half-and-half (60 ml total for serving 2) to create the characteristic creamy layer. For iced: fill glasses with ice, pour the sweetened tea to about 3/4 full, then float evaporated milk or half-and-half on top and gently stir before drinking.

Brew strong tea

Place 2 tablespoons black tea leaves in a teapot and pour 480 ml boiling water over them. Steep 3–5 minutes for a strong brew.

Season and milk

Strain into a jug and stir in 0.125 tsp fine salt and 1 teaspoon sugar (optional). Add 60 ml evaporated milk or whole milk and taste; adjust salt or sugar to balance salty-sweet-creamy profile.

Serve hot or iced

For hot: pour into cups and serve immediately. For iced: fill glasses with ice, pour over the milked tea and serve.

Arrange one of each cookie (Chocolate Chip, Peanut Butter Oat, Matcha Butter) on a small wooden board or dessert plate. Offer three small glasses or cups (60–120 ml each) with the Milo, Thai Tea and Teh Terek—indicate guest choice of hot or cold at order time and prepare accordingly. Garnish Thai Tea with a small float of evaporated milk, Milo with a dusting of Milo powder on top, and Matcha cookie with a light matcha dust.

Serve immediately so the cookies are slightly warm and the drinks are at the chosen temperature. Provide a napkin and small tasting notes card (optional) describing the pairings: Milo for chocolate malt nostalgia, Thai Tea for sweet-spiced richness, Teh Terek for salty-creamy contrast.