Chocolate Chip Malted Milk Cookies

Malted milk has come a long way since being first introduced as a nutritional supplement for infants!

These cookies are from a cookie contest in 2002 called "The Great American Cookie Contest". The recipe was a finalist in the contest and when I came upon it I felt it would be a good one to experiment with using malted milk powder.

The other ingredient in this recipe, which I think, is a bit different, is a little sweetened condensed milk. 

The cookie ends up tasting a bit on the mild and creamy side. There's more white sugar to brown sugar so it doesn't have that nice caramel flavor but it's delicious, just the same.

And what do I do with the rest of that sweetened condensed milk? I think there's a Key Lime Pie in my future! 

First combine your dry ingredients together in a medium bowl.

Then in a mixing bowl, cream the butter and sugars.

Add in the eggs...

And the vanilla...

And the sweetened condensed milk.

Stir in the dry ingredients, then stir the chocolate chips in til just incorporated.

Form the dough into 1 1/4" balls and place on an ungreased cookie sheet 2' apart.

Bake 10 to 12 minutes or til the edges begin to brown.

Chocolate Chip Malted Milk Cookies

Makes about 4 dozen

2 3/4 cups flour ( the recipe says you may need to increase by up to 1/4 cup but I didn't)

3/4 cup plain malted milk powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup granulated sugar

1/2 cup brown sugar

1 cup unsalted butter, softened

2 large eggs

2 tsp. vanilla

2 tbsp. sweetened condensed milk

2 cups chocolate chips ( I used semisweet chips)

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Preheat oven to 350.

1. In a medium bowl, combine flour, malted milk powder, baking soda and salt.
2. Cream butter and sugars in a mixing bowl on medium speed til light and fluffy, about 3 minutes.
3. Add the eggs, vanilla and sweetened condensed milk and beat on medium speed til light and fluffy.
4. Stir in the dry ingredients, then the chocolate chips til just incorporated. Don't overmix.
5. Form the dough into 1 1/4" balls and place on the baking sheet, 2" apart.
6. Bake for 10 to 12 minutes, or til the edges are slightly browned. ( Mine took a full 12 minutes).