Whenever I'm at a loss for what to bake next, I turn to the greats in the baking world. AKA Joy the Baker. I flipped through her cookbook looking for something lemon-y, because my brother requested it, but then I saw "Malted Oatmeal Cookies" and what was I supposed to do? Not bake those?!
The actual recipe in her cookbook called for malted milk powder, but I didn't have that nor know where to buy it, so I just used Ovaltine instead. Because when has adding MORE chocolate been harmful to cookies? (Answer: never.)
Also, Joy's Best Buttercream Frosting has Ovaltine in it, so I know that Ovaltine does magical things to baked goods.
And it did magical things to these cookies. Magical, I tell you. Also, the butterscotch chips and pretzels I added in definitely helped. But all the flavors melded perfectly together to form one wonderful group that works together in harmony. Like a band. But cookies.
I feel like often times my blog posts are just listing the reasons you should bake the thing I just made, like I'm writing a thesis paper about it or something. So, my final point will be that, after her first bite of these cookies, my mom said, "These are excellent!"
My mom says these are excellent. Now go make them. What more reason do you need?
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Ovaltine Oatmeal Cookies
Makes about 36 cookies.
2 1/2 cups old-fashioned oats
2 cups all-purpose flour
3/4 cup Ovaltine
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup, 2 sticks, unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/4 cup whole milk
1 tablespoon pure vanilla extract
1 cup chocolate chips
1 cup butterscotch chips
1 cup coarsely chopped pretzels
Line 2 baking sheets with parchment and place the oven racks in the upper and lower thirds of your oven. Preheat to 350ºF.
In a large bowl whisk together the oats, flour, malt powder, baking powder, baking soda, and salt.
In an electric mixer fitted with the paddle attachment, beat together the butter and the sugars until light and fluffy, about 3-4 minutes. Add the eggs one at a time, scraping the bowl after each addition. Reduce the speed to medium low and slowly add the milk and vanilla. Mix until well combined. Reduce speed to low and gradually add the oat mixture until just combined. Using a rubber spatula, fold in the chocolate chips and nuts.
Scoop the cookie dough, about 2 tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Sprinkle each cookie with sea salt. Bake until they are just set and golden around the edges, about 12 minutes (I did about 14 minutes). Let cool on the baking sheet for about 5 minutes and then transfer to wire racks to cool completely. These cookies will keep in an airtight container at room temperature for up to 4 days.
Adapted from Homemade Decadence by Joy the Baker