Oatmeal Achievement Unlocked

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). Looking for a peanut butter cookie with big peanut flavor that’s not too crumbly, doughy, or sweet? You’re in the right place. These Malted Peanut Butter Oatmeal Cookies were the result of a lot of experimentation, five batches worth, and this final batch was so yummy my family ate them all up in one day.

It’s All About The Grind

You’ll see in the recipe that you need to to pulse the oatmeal in a food processor to get that uneven texture. If you don’t have a food processor or just don’t want to commit to taking it out and cleaning it (#same), you can use quick oats. The texture will be a tiny bit different but I tested it with quick oats and they’re still scrummy.

The Right Stuff

You’re also going to want to use a cookie scoop if you have one. This dough is pretty soft and so it gets very sticky when you handle it. Using a cookie scoop will be a lot less frustrating. I recommend a #50 scoop but a #40 works too, just add another minute or two to the baking time. I have a bonkers post about choosing the right cookie scoop here: Cookie Scoop Size Chart. You can find malted milk powder at the grocery store right next to the chocolate syrup. I used Carnation, but you can use any brand with confidence. Diastatic and non-diastatic malt powders are not a good substitute here. The differences in sugar and starch content will change the texture and spread of your cookie. You can read more about the umami-bomb that is malted milk here.

Chill Overnight…Or Don’t!

I like to refrigerate my cookie doughs overnight to ensure consistent results and allow the flavors to come together but if you are in a rush, two hours should do it. It only takes 30ish minutes to bake up this batch of Malted Peanut Butter Oatmeal Cookies.

More perfect, chewy cookies from Bakers Brigade:

• Chewy Chocolate Espresso Cookies
• Chewy Mexican Hot Chocolate Cookies
• Chewy Molasses Cookies
• Eggnog Snickerdoodles

Print Recipe

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.

Prep Time

15 minutes

Cook Time

30 minutes

Servings

cookies

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup creamy peanut butter
• 1/2 cup light brown sugar packed
• 1/4 cup granulated white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 cup old-fashioned oats (120 g)
• 1/3 cup malted milk powder (45g)
• 1 teaspoon baking soda
• 1/4-1/2 teaspoon salt

Prep Time 15 minutes Cook Time 30 minutes Servings cookies Ingredients 1/2 cup unsalted butter softened 1/2 cup creamy peanut butter 1/2 cup light brown sugar packed 1/4 cup granulated white sugar 1 egg 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1 cup old-fashioned oats (120 g) 1/3 cup malted milk powder (45g) 1 teaspoon baking soda 1/4-1/2 teaspoon salt

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.

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