Malted Oatmeal Cookies Recipes

Steps:

• In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
• Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
• Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack 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:

• Preheat the oven to 375 degrees F.
• Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
• In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
• Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
• Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

Steps:

• Make the cookies: Whisk the flour, malted milk powder, baking soda, cinnamon and salt in a medium bowl; set aside. Pulse the oats and almonds in a food processor until coarsely ground; set aside.
• Beat the butter with the brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture until just combined. Add the oat mixture and beat until just combined.
• Line 2 baking sheets with parchment paper. Scoop 1/4-cup balls of dough (about 24), about 2 inches apart, onto the prepared baking sheets. Freeze until firm, at least 1 hour.
• Preheat the oven to 350 degrees F. Bake the cookies until just golden and crisp around the edges, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
• Make the filling: Beat the butter with the confectioners' sugar and malted milk powder in a large bowl with a mixer on medium-low speed until combined. Reduce the mixer speed to low; add the milk and vanilla and beat until just combined. Increase the mixer speed to high and beat until light and fluffy, at least 5 minutes. (Add more milk if the filling is too thick; add more confectioners? sugar if it?s too thin.) Sandwich the filling between the cookies.
• Malted milk powder differentiates this from the usual oatmeal cookie. Grinding the oats is essential to getting the right texture.

Steps:

• Preheat oven to 375 degrees.
• Mix flour and soda together and set aside.
• Combine butter, white and brown sugars, pudding mix and malted milk powder in mixer bowl. Beat until smooth and creamy.
• Add eggs and beat well again.
• Gradually add flour mixture.
• Add oatmeal and mix well.
• Add optional ingredients and stir well.
• Drop onto cookie sheet (cookie scooper recommended for uniform size).
• Bake for 10 minutes.

Steps:

• In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

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:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
• Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

Steps:

• Heat oven to 300°. Have ungreased cookie sheets ready.
• In a bowl mix flour, malted milk powder, baking soda and salt.
• In a large bowl, mix sugars with an electric mixer. Add butter and beat until blended. Add vanilla, condensed milk and eggs. Beat at medium speed until pale and fluffy, about 2 minutes.
• Add flour mixture and chocolate chips. Mix at low speed until just blended. Do not over mix. Chill dough til firm enough to scoop out. Drop rounded tablespoonful on ungreased cookie sheet.
• Bake 23 to 25 minutes until cookies are slightly brown around edges.

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 a mixing bowl, combine the first five ingredients; beat for two minutes.
• Add egg.
• Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.
• Stir in chocolate chips& chunks.
• Shape into 2" balls; place 3" apart on ungreased cookie sheets.
• Bake at 375 for 12-14 minutes or until golden brown.
• Cool for 2 minutes on the tray before removing to wire racks.