I’m a huge fan of malt, but my husband is more so. He adores it. My little chef and I decided to make him a batch of malted cookies last week after he’d had a particularly hard day at work. Three of his favorite things in one cookie–malt, oatmeal, and milk chocolate. They were a huge success. (And I confess to eating more than my fair share of the dough.)
This recipe makes a lot of cookies. You can easily half this recipe, or freeze part of the dough. I like to line a baking sheet with foil or parchment and use my small ice cream scoop to make evenly shaped balls of dough.
I freeze the dough on the baking sheet and then place the dough balls in a large zipper lock bag. You can bake them directly from the freezer, but make sure to add a few minutes to the baking time. (Or…if you’d rather not bake them, eat them straight out of the bag!)
Also, these do spread a bit. If you prefer firmer, more set up cookies, add 1/2 cup more all-purpose flour.
Malted Oatmeal Chocolate Chunk Cookies
original recipe
Ingredients:
2 sticks butter, melted
2 cups brown sugar
1/2 cup malted milk powder (we like Carnation–look for it by the hot chocolate at the store)
2 eggs
1 tsp. vanilla
1 1/2 cups flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
3 1/2 cups old fashioned oats
2 cups chocolate chunks (we like to chop up 3/4 of a Pound Plus bar from Trader Joe’s, but milk chocolate chips would be great, too)
Instructions:
Melt the butter in a large mixing bowl on 50% power in the microwave, or in a saucepan. Whisk in the brown sugar. Let cool to room temperature. Add the malted milk powder and whisk to remove any lumps. Add the eggs and vanilla and whisk well.
Sift the dry ingredients. Using an electric mixer or a wooden spoon, add the dry ingredients a little at a time into the butter/sugar mixture, beating or stirring well after each addition.
Stir in the chocolate chunks. Chill the dough for about an hour, or until firm.
Preheat oven to 375 degrees. Line several baking sheets with silicone baking mats or parchment paper, or spray with nonstick cooking spray. Drop tablespoon sized balls onto the baking sheets–about 2″ apart. (A jellyroll pan will get 12 cookies on it.) Bake at 375 degrees F for about 10 minutes. Let cool on the baking sheet for a few minutes and then remove to a cooling rack to finish cooling.
Store in an airtight container for about a week.
Note–because of the malt powder, these cookies are super soft. They will start to get a little crumbly by the end of the week, and are best the day they are baked or the day after.
17 Comments
I must make those now. That is all. : )
They look delicious!
How much oats do you put in?
Anonymous–
Thanks for catching that error! 3 1/2 cups of old fashioned oats.
yum! these look delish! Now I want to eat cookies!
YUM! I love oatmeal cookies so much.
We are totally going to try this one summer afternoon!
My husband would love these!! Do you have any suggestions for suitable egg substitutes? Applesauce? He recently found out he is allergic to eggs. I should add that I tried the lemon poppyseed muffins over the wkend and they were a hit!
I’ve read flaxmeal and water can bind well in baking as an alternative to egg. Haven’t tried it.
I need to have those cookies. Right. Now.
Marie–that’s too bad about the allergy! That’s a hard allergy to have. Well, I think you could probably sub applesauce or pureed prunes? I don’t know how good the prunes would be though…hmm. Let me see if I can find anything out about that. Good question!
Yummy. And here’s one for you. I need a recipe for the perfect oatmeal and raisin cookie.
that’s easy: use the one on the quaker oatmeal can. I have used it for 50 years and it still works great!
CW–
Use the same recipe, only omit the malt powder and add an extra 1/2 cup flour. Soak the equivalent amount of raisins in hot water, drain, and add them in at the end. Also, you can add some cinnamon and nutmeg to the dry ingredients.
Yum–I can almost taste them!
i could definitely have some of these right now lindsey!
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These are super yummy – and great to know they freeze well! it’s too dangerous having many of these around. ;)