I have been adding malted milk to a lot of my cookies recently. It adds additional chewiness to the cookie which I just love. I like using a big bar of chocolate for these. The thicker the bar, the bigger chunks you have. I found a big Belgian chocolate bar at Trader Joe’s that melted beautifully in the cookies. Happy baking!

Yield about 2 dozen cookies

Using a scoop is a good way to insure uniform cookies during the baking process. These cookies have a great combo of raisins and chocolate with the great texture of oatmeal.

Ingredients:

  • 1 stick unsalted butter, melted until browned then brought back to room temperature
  • 1/4 cup malted milk powder
  • 1 and 1/2 cups light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon honey
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 and cups rolled oats (not instant oats)
  • 1 cup raisins
  • 8 ounces milk chocolate chunks (chocolate bar broken into chunks)

Directions:

Preheat oven to 350. Line two large baking sheets with parchment paper. Whisk together flour, baking soda, baking powder, cinnamon and salt in a medium bowl. Heat butter in a medium saucepan on low along with malted milk powder and whisk frequently as the butter starts to foam on top and then golden brown bits start to form at the bottom of your pan. The butter and malted milk will develop a nutty aroma and will have toasted milk bits at the bottom. Watch the butter carefully to avoid burning. Remove from heat and transfer to your mixing bowl and allow to cool for about 30 minutes. Once the butter combination is at room temperature, use the standing mixer and add sugars beating until smooth. Add eggs one at a time, beating after each addition to incorporate before adding the next, then add vanilla. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and beat just to combine. Blend in raisins and chocolate chunks until evenly distributed evenly through the dough.

Scoop 2-inch balls of cookie dough with a cookie scooper onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread. Bake for about 10-12 minutes. Once cookies are cool enough to handle, transfer to a cooling rack to cool completely. Enjoy and don’t forget a glass of milk!