Why Are You Stressed? [malted oatmeal chocolate chip cookies]

If you’ve been here a while, dear readers, you know that many years ago, my husband and I waltzed our way through wedding season between the months of June and November.  And if you’re good at math, and understand how many lives work, you may also recognize that means right now, we are smack in the middle of baby season.

When you’re in the wedding phase of life, you have to buy gifts, make travel plans, buy dresses, and book hotel rooms.  During baby season, all you have to do is have a shower.  I’ve thrown two in the last couple of weeks.  For The (Not So) New Girl’s, I made malted oatmeal chocolate chip cookies, provided drinks, and let everyone else do the bulk of the work.

malted oatmeal chocolate chip cookies.

For CV(D)’s, I made more.  And sent real invitations in the mail.  And bought party supplies and a Duggar-sized cart’s worth of groceries.  And my husband sat on the couch before that one, and asked why I was stressed about it, when for The (Not So) New Girl’s, I barely broke a sweat.  He has so much to learn.

These cookies didn’t tasted as malted as I wanted them too, but they were a chewier, and no less wonderful addition to the table.  They’re a riff on Joy the Baker’s chocolate malted oatmeal cookies with salted peanuts, in that they are pretty much the same cookie, except I left out the peanuts and upped the chocolate chips.

To make 36 for yourself, you will need:

  • 2 1/2 C old-fashioned oats
  • 2 C all purpose flour
  • 3/4 C malted milk powder
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 C butter, at room temperature
  • 1 C packed light brown sugar
  • 1/2 C granulated sugar
  • 2 large eggs
  • 1/4 C whole milk
  • 1 T vanilla
  • 2 1/2 C chocolate chips

Preheat the oven to 350 degrees, and line two cookie sheets with parchment.

In a large bowl, whisk oats, flour, malted milk powder, baking powder, baking soda, and salt.

In an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy, 3-4 minutes.  Add the eggs one at a time, beating well and scraping the bowl after each addition.  Reduce the speed to medium-low and slowly add the milk and then the vanilla.  Mix until well combined.  Reduce the mixer speed to low and gradually add the oat mixture, mixing until barely combined.  Using a rubber spatula, stir in the chocolate chips.

Scoop the cookie dough, about 2 T per cookie, onto the prepared baking sheets, leaving about 2 inches in between each cookie.  Bake until they are just set and golden around the edges, about 12 minutes.

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