Malted Milk Cookies

Malted Milk Cookies
This was a little fancier when I first saw it, but I made it simpler and added the nuts. Really good for a recipe not involving chocolate. The cream cheese is a nice touch.

Ingredients:

Flour- 2 3/4 cups
Malted milk powder- 3/4 cups
Baking powder- 1 tsp.
Salt- 1/2 tsp
Butter- 1 cup, softened
Cream cheese- 3 oz., softened
Sugar- 1 cup
Egg- 1
Vanilla- 1 1/2 tsp.

Nuts- 1 - 1 1/2 cups, chopped (Optional)

Directions:

1. Mix flour, malted milk powder, baking powder, and salt in a bowl, set aside.
2. In a separate bowl, beat butter and cream cheese until creamy.
3. Add sugar and mix until creamy again.
4. Add egg and vanilla.
5. Gradually add flour mixture until combined.
6. Mix in nuts. (Optional)
7. Place teaspoon size balls of dough on parchment paper on cookie sheets, about 2 in. apart.
8. Bake at 350 deg. for 15-18 min.

Malted Milk chocolate chip cookies

I love malt flavored treats, but the malt flavor is not strong in these cookies. People really seem to like them.

Ingredients:

Butter: 1 cup, softened
Brown sugar: 3/4 cup
Sugar: 3/4 cup
Eggs: 2
Vanilla: 2 tsp.
Malted Milk Powder: 1 cup
Flour: 3 cups
Baking Soda: 1 1/4 tsp.
Salt: 3/4 tsp.
Chocolate Chips: 1 12 oz. package

King Arthur brand makes malted milk powder that is all natural and I think Carnation also makes it.

Directions:

1. Beat butter until creamy, then add sugars and mix well.
2. Mix in eggs and vanilla.
3. Add malted milk powder and combine thoroughly.
4. In a separate bowl, mix the flour, baking soda, and salt.
5. Add the flour mixture to the wet ingredients gradually and mix in.
6. Mix in the chocolate chips.

Place teaspoon size balls of dough on parchment paper on cookie sheets. Leave enough space because they flatten out and spread.
Bake at 375 deg. for 13-16 minutes.

Optional: Refrigerate dough overnight before baking.

Oatmeal Spice Cookies
These are good, soft cookies that are tasty even though no chocolate is used. Raisins and nuts are optional. Another recipe with pudding mix and chilling involved.

Ingredients:

Butter- 1 cup, softened
Brown sugar- 2 cups
Eggs- 2
Vanilla- 1 tsp
Flour- 1 3/4 cup
Baking soda- 1 tsp
Salt- 1/2 tsp
Vanilla Pudding Mix (dry)- 1 package (approx. 4 oz.)
Cinnamon- 1 1/2 tsp
Nutmeg- 1/2 tsp
Cloves- 1/2 tsp
Quick cooking oats- 3 cups

Options: 

Raisins- 1 1/2 cups
Chopped Nuts- 1 1/2 cups

Directions:

1. Cream together butter and brown sugar, Mix in eggs one at a time, Then add vanilla. This can be done most easily with a nice mixer.
2. In a separate bowl, combine the flour, baking soda, salt, pudding mix, and spices. Mix into the batter.
3. Mix in the oats, do this by hand. Even better, really do this with both hands, i.e. get messy. (wash your hands first).
4. Add optional raisins and/or nuts, if desired.
5. Cover and chill in fridge for at least 2 hours.
6. Make balls of dough about 1 in. in diameter and partially flatten them. Place them about 2 in. apart on parchment paper on cookie sheets.
7. Bake at 375 deg. for 15-18 minutes

Chocolate chip: Kicked up a notch

A little more prep time than average, but it's worth it.

Ingredients

Softened Butter: 1 cup

Sugar: 1 cup

Brown sugar: 1 cup

Eggs: 2

Vanilla: 1 tsp.

Flour: 2 cups

Oatmeal: 2.5 cups

Salt: 1/2 tsp.

Baking powder: 1 tsp.

Baking soda: 1 tsp.

Chocolate chips: 2 cups

Dark chocolate, grated: About 4 oz. (I use Whole Foods dark chocolate mini-chunks)

Optional:

Chopped nuts: 1 cup

Directions:

1. Grind up oatmeal in a blender until it is a powder, like flour.

2. Freeze chocolate chunks for about 2 hrs., then grind them in a blender. Freezing makes it easier to grind.

3. Mix butter and sugars in a bowl or stand mixer.

4. Beat in eggs, one at a time, and add vanilla.

5. In a separate bowl, Mix the flour, oatmeal, salt, baking powder, and baking soda.

6. Gradually add the dry ingredients into the butter mixture, and mix together.

7. Add the grated chocolate, chocolate chips, and optional nuts.

8. Place balls of dough, 1-1.5 in. diameter, onto parchment paper lined cookie sheets. You can refrigerate the dough for 4 hrs. or longer, but this is not required.

9. Bake at 375 deg. for 15-18 min. If the the edges start to brown a little, they may be overdone. 

I usually store cookies in the fridge and eat them cold, but  I think these are better at room temp.