Malted Milk Chocolate Chip, Peanut & Pretzel Oatmeal Cookies
Last week, I had fail #2 in my attempt to make fresh homemade mozzarella cheese. I’m currently 0 for 2 on the mozzarella front. When I had to throw yet another pot of not-quite mozzarella, I was frustrated. However, instead of crying over spilt milk, I made the most ridiculous cookies you could imagine. I’ve made malted chocolate cookies and malted milk ice cream, but this time I went sans Whoppers and proceeded to go crazy with add-ins. These started out as innocent malted oatmeal chocolate chip cookies. As you can see, things got a little out of hand. Which is to say, these turned out to be some seriously amazing cookies. Sometimes crazy things happen when you’re doing emotional baking. Most of the time when it comes to baking, crazy can only mean good things.
So, here’s what happened… I decided to spike some oatmeal chocolate chip cookies with malted milk powder. I had my regular semisweet chocolate chips all ready to go in when I smelled the cookie dough all mixed together. That sweet, malted aroma was just begging for milk chocolate. I grabbed the milk chocolate chips instead. Then, I was thinking of some nuts (walnuts, perhaps?) and maybe some white chocolate to balance everything out. I was standing there, indecisive, staring at the dough, when it dawned on me that these cookies – with the malted milk powder and milk chocolate chips – needed some peanuts and pretzels. Because when isn’t chocolate, peanuts and pretzels a good idea?! That’s what I thought :)
These cookies are soft and chewy and loaded to the max with chocolate, peanuts and pretzels. Chocolate, sweet, salty and crunchy in every bite! They made me feel better about my mozzarella miseries, that’s for sure. My mom said that these cookies rival my beloved thick & chewy chocolate chip cookies. That’s a serious, serious compliment and not one to be taken lightly!
MY OTHER RECIPES
The moral of the story: if you have a major kitchen fail, take a deep breath and make something that you love, that you know you’ll get right. Or… make cookies with the most obscene amount of “stuff” you’ve ever dreamed up. Either one should make you feel better!
One year ago: Bread and Butter Pickles
Two years ago: Artichoke Spinach Dip
Three years ago: Fontina-Stuffed, Bacon-Wrapped Dates
Four years ago: Strawberry Pretzel Salad
An easy recipe for some delicious cookies!
traditional rolled oats
malted milk powder
(at room temperature)
light brown sugar
milk chocolate chips
chopped salted peanuts
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together the oats, flour, malted milk powder, baking powder, baking soda and salt; set aside.
With an electric mixer, cream together the butter and sugars on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well and scraping the bowl after each addition. Reduce the mixer speed to medium-low and slowly add the milk, and then the vanilla extract. Mix until well combined. Reduce the mixer speed to low and gradually add the oat mixture, mixing until barely combined. Using a rubber spatula, mix in the chocolate chips, chopped peanuts and pretzels.
Using a large cookie scoop, drop mounds of dough on the cookie sheet, about 2 inches apart. Bake for about 12 minutes, or until they are just set and light brown around the outside, but still pale and puffy in the middle. Cool on the baking sheet for 5 minutes, and then transfer to a wire cooling rack to cool completely. Store cookies in an airtight container at room temperature.
Nutritional values are based on one cookie
Saturated fat: 4g
Vitamin A: 3.5%
Vitamin C: 0.1%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!