Malted Oatmeal Cookies
photo by ena820
- Ready In:
- 1 cup unsalted butter, at room temperature
- 2⁄3 cup firmly packed dark brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 1⁄2 tablespoons instant malted milk powder
- 1⁄2 teaspoon salt
- 3 cups old fashioned oats
- 1⁄2 cup walnuts, toasted until light brown
- maldon sea salt, to top
- 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.
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