Personally I really like Ovaltine, malt balls, things of the malt-flavor nature. I don’t bake with it as often as I’d like to. Aside from these cookies here, the only thing I’ve made with malt powder are the chocolate malt cookies from Dorie Greenspans’ book, “Baking From my Home to Yours“. And they ended up being a bit too cakey for my liking. I know that the Baked Boys have a couple of malt recipes I am going to get to eventually, but until then I wanted to share these Malted Milk Chocolate Chip Cookies from The Pioneer Woman that I made the other day.
The Baked Boys say that the best malt powder to bake with is the Carnation brand that you can find at grocery stores. I have such a difficult time finding that stuff. I usually end up buying the Ovaltine brand, but I really think using the Carnation might make a difference in the results. So if you’re unsure of what to use for malt powder, you can always use Ovaltine.
Now I was shocked to see how thin these cookies are. I knew they were going to be thin because I had seen them in The Pioneer Woman’s post. I really don’t like my cookies that flat, but these ended up with such a delightfully chewy texture that I didn’t mind. I made them on a verrrry humid day which made a big difference in the texture they cooled to. They kind of never set up and remained very limp and soft. I wonder what they would be like on a regular day… regardless, the company I had over ate them right up and the whole batch was gone within a matter of two days. Which is pretty good since we don’t have too many mouths to feed around here!
- 2 sticks unsalted butter, softened
- ¾ cup golden brown sugar
- ¾ cup granulated sugar
- 2 whole eggs
- 2 teaspoons vanilla extract
- ½ cup (rounded) malted milk powder
- 2 cups all-purpose flour
- 1¼ teaspoon baking soda
- 1¼ teaspoon salt
- One 12-ounce bag milk chocolate chips
- 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.
adapted from The Pioneer Woman
