By Tania Stenzel
My favorite thing to make the boys for their snack after the first day of school is definitely chocolate chip cookies, serving them with a tall glass of milk. These cookies are similar to those, but a little healthier.
Jakob is always starving when he gets home from school. No matter how much I pack in his lunch, or how much he actually eats, he comes home famished. Am I the only one who has a 1st grader that could eat a complete meal at 3pm and then again at 6 p.m.? I hope not. And yes, I dread the grocery bill when these two hit their teens. I will need to take on a second job!
I like these cookies because they have a little more "oomph” to them. The added oats create a heavier cookie, the fiber being a little more substantial. Not necessarily something I look for when choosing a cookie; flavor always comes first….but these provide both. The addition of malted milk powder also adds a little taste of nostalgia – the good old days of malted milks and soda shops.
Malted Milk Oatmeal Chocolate Chip Cookies
Ingredients:
14 Tbsp. of softened unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs (at room temperature)
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/4 cup malted milk powder
1 tsp. baking soda
1/2 tsp. salt
3 cups uncooked quick oats
1 cup milk chocolate chips
Directions:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats. In a medium sized bowl, whisk together flour, malted milk powder, baking soda and salt. Set aside. In the bowl of your mixer or large bowl, cream together butter, brown sugar, and white sugar until light and fluffy.
Add eggs one at a time until completely mixed in. Add vanilla extract. Put dry ingredients into the bowl and mix together on low until just combined. Add oats and chocolate chips and mix until well blended. Drop large (about 2 Tbsp.) rounded spoons of dough onto the lined cookie sheets, leaving room for spreading.
Bake for 8–10 minutes, turning cookie sheet once. Bake them one sheet at a time to ensure even baking. Let cool on the sheet for a few minutes before moving to cooling rack. Continue with remaining dough. Eat multiple cookies with large glasses of milk and giggling hungry children after long days at school.
I hope you give these delicious cookies a whirl…your kids will love them. You will even catch your husband sneaking several….Yes, I am looking at you, dear husband of mine!
More from Love Big, Bake Often
Meyer Lemon and Vanilla Bean Pudding Tarts
Apple "Pie" Oatmeal
Tania Stenzel proud stay-at-home mama to two wonderful boys, Jakob and Aiden, wife to an incredible Army man, Jason, and lover of all things baked. Our life is never dull, the Army has had us moving all around the country, but we roll with the punches and know that as long as we are together, life is good! I live everyday loving to the fullest, and I bake and cook as often as I can. I am a teller of stories, sharing the ups and downs of raising two confident, kind and generous boys, and all the goodness that I love to make for them while donning my favorite apron. Life revolves around love and food, the kitchen is the heart of our home.
Check out more of Tania's delicious recipes at Love Big, Bake Often.
