Malted Oatmeal Chocolate Chunk Cookies

I found this recipe on one of my favorite blogs, Cafe Johnsonia. The malt combined with the chocolate gives it such a wonderful flavor; I saved half of the dough in the freezer because I couldn't trust myself to have too many of these around for long. Beware - the dough itself is to die for! Such a delicious cookie, and it's great to have extras sitting in the freezer to make whenever I want more.


Malted Oatmeal Chocolate Chunk Cookies
Cafe Johnsonia

2 sticks butter, melted
2 cups brown sugar
1/2 cup malted milk powder (I used Carnation--look for it by the hot chocolate at the store)
2 eggs
1 tsp. vanilla
1 1/2 cups flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
3 1/2 cups old fashioned oats
2 cups chocolate chunks

Melt the butter in a large mixing bowl on 50% power in the microwave, or in a saucepan. Whisk in the brown sugar. Let cool to room temperature. Add the malted milk powder and whisk to remove any lumps. Add the eggs and vanilla and whisk well.

Sift the dry ingredients. Using an electric mixer or a wooden spoon, add the dry ingredients a little at a time into the butter/sugar mixture, beating or stirring well after each addition.

Stir in the chocolate chunks. Chill the dough for about an hour, or until firm.

Preheat oven to 375 degrees. Line several baking sheets with silicone baking mats or parchment paper, or spray with nonstick cooking spray. Drop tablespoon sized balls onto the baking sheets--about 2" apart. (A jellyroll pan will get 12 cookies on it.) Bake at 375 degrees F for about 10 minutes. Let cool on the baking sheet for a few minutes and then remove to a cooling rack to finish cooling.