Malted Milk Oatmeal Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, sour cream and vanilla. In another bowl, whisk flour, malted milk powder, baking powder, baking soda and salt; gradually beat into creamed mixture., Divide dough into 3 portions. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, malted milk powder, butter, vanilla and enough milk to reach a spreading consistency. Spread over cookies. Sprinkle with chopped candies.

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, drink mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.

Steps:

• Do not preheat the oven yet. This cookie dough needs to rest for at least two hours before baking.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars on medium speed until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl in between each egg. Beat on medium speed until the mixture is airy, about 2 minutes. Add the vanilla and mix until combined.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, malted milk powder, and salt. Add the dry ingredients to the wet ingredients in three increments, mixing the dough until just combined.
• In a food processor, process the oatmeal and toasted walnuts until the mixture resembles coarse sand. Add to dough and stir until just combined.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Overnight is even better.
• Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicon baking mat. Using a large cookie scoop (about 2 Tablespoon capacity), make individual dough balls and place on the baking sheet two inches apart. Top with Maldon sea salt. Bake for 12-15 minutes or until cookies are golden brown. Let cool on cookie sheets for 5 minutes, then place on cooling racks to cool completely.

Steps:

• In large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds.
• Add sugars and baking soda,beat until combined.
• Beat in eggs, vanilla and melted chocolate.
• Beat in as much flour as you can with mixer.
• Stir in remaining flour and malted milk powder with wooden spoon.
• Stir in chopped malted milk balls.
• Drop dough from rounded teaspoon 2 1/2- inches apart on ungreased cookie sheet.
• Bake at 375° for 10 minutes or until edges are firm.
• Cool on sheet 1 minute.
• Transfer to wire racks,let cool.

Steps:

• Heat oven to 375°F. In small bowl, mix flour, malted milk powder, baking soda and salt; set aside.
• In medium bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg yolk and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in milk chocolate chips.
• Onto large ungreased cookie sheet, drop 12 rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container at room temperature.

Steps:

• Preheat oven to 350 degrees. Whisk together flour, malted-milk powder, baking powder, and salt.
• With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds (reserve pod for another use). Add egg and vanilla extract, and combine. Reduce speed to low. Add flour mixture and mix to combine.
• Transfer dough to a pastry bag fitted with a large star tip (such as Ateco #825). Pipe 2 1/2-inch strips onto parchment-lined baking sheets, spacing them about 1 inch apart.
• Bake until bottom edges are golden brown, 11 to 15 minutes, rotating sheets halfway through. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the oats, flours, milk powder, baking powder and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until set and edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.

Steps:

• Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside.
• In large bowl, beat brown sugar, butter and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, 1/2 cup malted milk powder, the baking powder, baking soda and salt.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet.
• Bake 12 to 15 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• Meanwhile, in medium bowl, stir all Malt Glaze ingredients until smooth and spreadable. Spread Malt Glaze over cooled cookies. Sprinkle with crushed malted milk balls.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture and mix well. Fold in malted milk balls and toffee bits (dough will be stiff)., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Steps:

• In mixing bowl, cream butter and sugars.
• Beat in egg and vanilla.
• Mix dry ingredients; gradually add to creamed mixture.
• Stir in malted milk balls.
• Shape into 1 1/2-inch balls.
• Place on greased baking sheets, 2 inches apart.
• Bake at 375° for 10-12 minutes or until set.
• Cool.