Malted Peanut Butter Oatmeal Chocolate Chip Cookies

 

2 cups old-fashioned oats

1½ cup flour

2/3 cup malted milk powder

2 tsp. baking soda

½ tsp. salt

1 cup butter

1 cup creamy peanut butter

1 cup light brown sugar

½ cup sugar

2 eggs

2 tsp. vanilla extract

1 cup mini chocolate chips

 

In a food processor, pulse oats about 10 times, or until you have some ground oats mixed with whole oats and smaller pieces. In a medium bowl, combine the flour, oats, malted milk powder, baking soda, and salt.

In the bowl of your stand mixer, beat together the butter, peanut butter, and sugars until light and fluffy.

Beat in the egg and vanilla. Then, with the mixer on low, add the oat mixture a little at a time until well combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate for two hours.

Preheat the oven to 350°. Using a small cookie scoop arrange scoops of cookie dough on your cookie sheet about 2 inches apart. Bake for 9-11 minutes, or until the edges are slightly browned but the dough still looks moist in the cracks of the cookies and the tops are just set.

Cool on cookie sheets for a few minutes, then remove to a cooling rack and allow to cool completely.

Adapted from here.

Malted Milk Cookies

2½ cups flour

¾ cup plain malted milk powder

½ tsp. baking soda

¼ tsp. salt

1 cup sugar

½ cup light brown sugar; firmly packed

1 cup salted butter; softened

2 tsp. vanilla extract

2 Tbsp. sweetened condensed milk

2 lg. eggs

2 cups milk chocolate chips

Preheat oven to 300°.

In medium bowl combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside.

Blend sugars in a large bowl at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy.

Add the flour mixture and chocolate chips, and blend at low speed until just combined. Do not over-mix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.

Bake 24-25 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula.

This recipe can be found here.