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
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)
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)
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.