Soft and Chewy Malted Oatmeal Chocolate Chip Cookies are easily one of the best oatmeal cookies ever! The subtle malted milk flavor adds a hint of something special and adds to the chewiness of the cookie!
Can you even with these? I mean how have I not thought of this combo in the last 10 years that I’ve been blogging? I feel like I’ve let down the whole world, myself included. I mean I am ALL about a chocolate chip cookie recipe and I LOVE a malted cookie. My Soft Malted Chocolate Chip Cookies are some of my most favorite ever ever, so why in the world haven’t I made more versions? Anyhow, I was in Asheville, NC a few weeks ago and we visited a place called French Broad Chocolates (which was awesome btw), and they had a malted oatmeal cookie on the menu. My brain basically exploded. I almost yelled, “HOW HAVE I NOT MADE THAT?” It’s such a simple idea.
Of course I ordered the cookie to try it…and I have to say I was completely underwhelmed, although everything else we ordered was outstanding. But I knew that I could do better. And I did. So much better.
Much like both of my recipes, with these I also recommend chilling the dough. I know, I’m sorry. I mean you don’t HAVE to…but the flavors combine so nicely, and also you will get a thicker cookie if you bake it chilled. If you just don’t want to chill the dough, they won’t be ruined, they will just be a little thinner, and the flavors just aren’t as extra, if that makes sense. It does, right?
You can also use either Quick Oats (which I recommend for these) OR old-fashioned oats, either will work, it’s just a texture difference. I enjoy them both ways, but for this cookie I like the quick oats (which are really just old-fashioned oats cut smaller).
If you aren’t a malt fan, I think you’ll still like these. The flavor is subtle, and the malted milk powder just adds a nice chew to the cookie! I find my malted milk powder at my supermarket near the hot chocolate mix, OR you can get it here.Print
Chewy Malted Oatmeal Chocolate Chip Cookies are easily one of the best oatmeal cookies ever! The subtle malted milk flavor adds a hint of something special.
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 3/4 cup malted milk powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups flour
- 3 cups quick oats
- 2 cups semi-sweet chocolate chips
1. In stand mixer fitted with the paddle attachment mix the butter and sugar together about 2 minutes on medium speed until fluffy. Add eggs and vanilla and mix until combined, scraping the sides of the bowl as necessary.
2. Add in the malted milk powder, baking soda, and salt. Mix for about 30 seconds until combined.
3. Turn the mixer to low and slowly add in the flour until just combined.
4. Slowly add in oats and mix until evenly incorporated.
5. Stir in the chocolate chips and stir until mixed in.
6. Let dough chill for at least 2 hours (overnight is best)
7. When ready to bake preheat oven to 350°F. Line a baking sheet with parchment paper.
8. Using a medium (2 tablespoon) cookie scoop drop the dough 2-inches apart on prepared baking sheet.
9. Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!
10. Let cool on baking sheet for 3 min and transfer to a wire rack to cool completely.
Store airtight for up to 3 days.
The flavors really mix together well when you allow the dough to chill. Also, you will produce a thicker cookie when the dough is baked chilled. If you don’t want to chill the dough, the results will still be good, it will just be a thinner cookie.
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