Malted Peanut Butter Oatmeal Cookies
These are the perfect peanut butter cookie. Malted milk powder to deepen the peanut flavor and temper the sweetness, oatmeal for chew, and the perfect texture (slightly crispy edges and a soft chewy center). These cookies have big peanut flavor that’s not too crumbly, doughy, or sweet.
Servings Prep Time
30-36cookies 15 minutes
Cook Time
30 minutes
Servings Prep Time
30-36cookies 15 minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. In a food processor, pulse oats about 10 times, or until you have some ground oats mixed with whole oats and smaller pieces. In a medium bowl, combine the flour, oats, malted milk powder, baking soda and salt.
  2. In the bowl of your stand mixer, beat together the butter, peanut butter and sugars until light and fluffy.
  3. Beat in the egg and vanilla. Then, with the mixer on low, add the oat mixture a little at a time until well combined. The dough will be soft and sticky. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight.
  4. Preheat the oven to 350F degrees. Using a #50 cookie scoop (or a rounded tablespoon of dough) arrange scoops of cookie dough on your cookie sheet about 2 inches apart. No need to roll these into balls, they will flatten as they cook. Bake for 9-11 minutes, or until the edges are slightly browned but the dough still looks moist in the cracks of the cookies and the tops are just set.
  5. Cool on cookie sheets for a few minutes, then remove to a cooling rack and allow to cool completely if you can wait that long.