MALTED CHOCOLATE CHIP OATMEAL COOKIES
Chewy Malted Oatmeal Chocolate Chip Cookies are easily one of the best oatmeal cookies ever! The subtle malted milk flavor adds a hint of something special.
Provided by Shelly
Categories Cookies
Time 20m
Number Of Ingredients 11
Steps:
- In stand mixer fitted with the paddle attachment mix the butter and sugar together about 2 minutes on medium speed until fluffy. Add eggs and vanilla and mix until combined, scraping the sides of the bowl as necessary.
- Add in the malted milk powder, baking soda, and salt. Mix for about 30 seconds until combined.
- Turn the mixer to low and slowly add in the flour until just combined.
- Slowly add in oats and mix until evenly incorporated.
- Stir in the chocolate chips and stir until mixed in.
- Let dough chill for at least 2 hours (overnight is best)
- When ready to bake preheat oven to 350°F. Line a baking sheet with parchment paper.
- Using a medium (2 tablespoon) cookie scoop drop the dough 2-inches apart on prepared baking sheet.
- Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!
- Let cool on baking sheet for 3 min and transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 187 calories, Sugar 14.4 g, Sodium 92.2 mg, Fat 9.6 g, SaturatedFat 5.7 g, TransFat 0 g, Carbohydrate 23.9 g, Fiber 1.7 g, Protein 3 g, Cholesterol 24.5 mg
MALTED MILK OATMEAL COOKIES
Provided by Lori
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF. In a large bowl beat butter with electric mixer on medium until fluffy, about 1 minute.
- Add sugars, baking soda and salt. Beat until combined.
- Add flour and oatmeal and beat until just combined. Add crushed malted balls (you can reserve 1/2 cup to sprinkle on top).Stir to make a dough.
- Shape into 1-1/2 inch balls and place on parchment lined baking sheets. Bake for 8 to 10 minutes or until golden.
- Cool on wire racks.
MALTED OATMEAL CREAM PIES
"My dad, a high school teacher, still gets Little Debbie Oatmeal Creme Pies. I liked the idea of making something similar but from scratch," says Emily.
Provided by Food Network
Categories dessert
Time 1h15m
Yield about 12
Number Of Ingredients 17
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.
CHOCOLATE MALTED COOKIES
These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, plus chocolate chips and chunks, these are the best cookies I've ever tasted...and with six kids, I've made a lot of cookies over the years! -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 363 calories, Fat 18g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 172mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
THE BEST OATMEAL COOKIES
Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.
Provided by Melanie
Categories Desserts Cookies Spice Cookie Recipes
Time 1h30m
Yield 36
Number Of Ingredients 12
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.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g
MALTED OATMEAL COOKIES
The first time I saw Pleasantville, I had a single complaint about what is otherwise a masterpiece: how could Margaret possibly instigate a classic alpha-male catfight over cookies that didn't contain chocolate? Nevertheless, her oatmeal cookies earned her town-wide fame and Toby Maguire's young heart. I had to figure out what could be so special about oatmeal cookies. I think this recipe might come close to her heart-stealers. The malted milk powder and ground walnuts give the cookies a more grown-up flavor, and the sea salt on top really puts them over the edge.
Provided by ena820
Categories Drop Cookies
Time 35m
Yield 24 cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 200.8, Fat 10.4, SaturatedFat 5.3, Cholesterol 35.8, Sodium 113, Carbohydrate 24.3, Fiber 1.5, Sugar 11, Protein 3.2
VANILLA MALTED COOKIES
Malt powder enriches these cookies with a creamy caramel and vanilla flavor that calls to mind a malted milk shake at an old-time soda fountain.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 10
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.
SALTED OATMEAL COOKIES
Make and share this Salted Oatmeal Cookies recipe from Food.com.
Provided by nicoleingermantown
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 11
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.
CLASSIC OATMEAL COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line baking sheets with Silpats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside.
- Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts.
- Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool.
TOFFEE MALTED COOKIES
As much as I delight in sharing these goodies, my family considers them "keepers". It's a wonder I ever get them out the door to take to meetings! With their butter melt-in-your mouth texture, they're always popular.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 89mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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