BY JOY WILSON
The oatmeal cookie is polarizing. Well, when raisins are involved, there’s a whole camp of people who run away from that plate as quickly as possible. But what about oatmeal and . . . malt? Haters are likely not going to hate. Malt is having a moment in the collective home-baking consciousness, and this inventive recipe from Joy Wilson (of Joy the Baker fame) uses malted milk powder in an inventive way.
MAKES ABOUT 36 COOKIES
2 ½ cups old-fashioned oats
2 cups all-purpose flour
¾ cup malted milk powder
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
¼ cup whole milk
1 tablespoon pure vanilla extract
1 ½ cups milk chocolate chips
1 ½ cups chopped salted peanuts
1. Put racks in the center and upper third of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a large bowl, whisk together the oats, flour, malted milk powder, baking powder, baking soda, and salt.
3. In an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy, 3–4 minutes. Add the eggs one at a time, beating well and scraping the bowl after each addition. Reduce the speed to medium low and slowly add the milk, then the vanilla. Mix until well combined. Reduce the mixer speed to low and gradually add the oat mixture, mixing until barely combined. Using a rubber spatula, stir in the chocolate chips and peanuts.
4. Scoop the cookie dough, about 2 tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake until they are just set and golden around the edges, about 12 minutes. Let cool on the baking sheets for 5 minutes and then transfer to wire racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 4 days.
