As the mornings and evenings begin taking on a chill, I inevitably find myself adding an extra shake of cinnamon to my banana bread and searching out my jewel-toned sweaters. It’s fall, y’all — my favorite season! Even though this year continues to perplex in so many ways, I take comfort in the constants: crimson-colored leaves, fresh apples, slowly simmered soups, pumpkin patches.
There will be apple and pumpkin pies, for sure, but first — these salted, malted oatmeal cookies! These cookies are inspired by the spelt and honey oatmeal raisin cookies in my upcoming cookbook, Baked to Order — consider it a bonus variation! If you’d like to learn more about Baked to Order or to pre-order (incredibly helpful for authors these days!), please head over to my dedicated cookbook page — it has more information specifically about the book along with a list of places you can purchase all over the world. Also, I’ve got some some previews and giveaways planned closer to the launch date, so follow along on Instagram to get in on the fun!
OK, back to this recipe! To inject fall vibes into these cookies, I reached for malted milk powder, a mix of grain extracts and milk powder. (For a more detailed description, read this excellent article by Stella Parks.) Adding malted milk powder to baked goods imparts a roasty, toasty caramelized flavor — perfect for fall!
I like these cookies with lots of toasted nuts (I used pecans, but walnuts would be excellent too) and a hint of milk chocolate. Substitute a different type of chocolate if you prefer, but I enjoyed how the sweetness of the milk chocolate complemented the robust malty flavor. But your cookies, your choice!
A couple of notes:
- A little inverted sugar gives these cookies the perfect amount of chew. I used golden syrup here — its caramel notes work so well with malt. Find golden syrup at your local British food store (many major supermarkets also carry it), or online. In a pinch you can substitute honey.
- Malted milk powder increases browning, so it can be a little tricky to judge when these cookies are done. You want the edges to be set but the centers should be a little soft and lighter in color — the cookies will continue to set up outside the oven. Whenever I make a new cookie recipe, I like baking a single test cookie to test the perfect amount of time in my oven; that way you avoid an entire batch of over or under-done cookies.
- A couple tips for beautiful looking cookies: first, for perfectly round cookies, use a round cookie cutter, offset spatula, or spoon to nudge the cookies into shape right after you take them out of the oven (do this right away before they completely set). Second, hold back a little bit of the mix-ins (nuts and chocolate) and stick a few pieces on top right before baking to give each cookie some visual interest. (And don’t forget the flaky salt!)
- You can chill unbaked dough in the fridge for up to 5 days, or freeze for longer storage. For oatmeal cookies in general, I prefer letting the chilled dough soften at room temperature before baking (I take them out 30-60 minutes before baking, or at least while the oven is preheating if I forget to do it sooner). I find they spread better that way.
Salted Malted Oatmeal Cookies
Makes about 15 cookies
- 113 g (½ cup) unsalted butter, at room temperature
- 70 g (⅓ cup plus 1 tsp) light brown sugar
- 70 g (⅓ cup plus 1 tsp) granulated sugar
- 40 g (2 tbsp) golden syrup
- ¾ tsp baking soda
- ¼ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp espresso powder
- 40 g (⅓ cup) malted milk powder
- ¾ tsp kosher salt (Diamond Crystal; use 2/3 the amount for another brand of kosher salt or half the amount for table salt)
- 1 large egg, at room temperature
- 1½ tsp pure vanilla extract
- 125 g (1 cup) all purpose flour
- 150 g (1⅔ cup) rolled oats (not quick)
- 120 g (1 cup) toasted pecans, chopped
- 85 g (½ cup) chopped milk chocolate
- Flaky salt, for garnish
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, golden syrup, baking soda, baking powder, cinnamon, espresso powder, malted milk powder, and salt. Mix on low to combine, then increase the speed to medium and cream until light and fluffy, about 5 minutes. Scrape down the sides of the bowl and the paddle a couple times during this process to ensure even mixing.
- Reduce the mixer speed to low and add the egg and vanilla. Increase the speed to medium and mix until smooth. Scrape down the bowl and paddle.
- With the mixer on low, add the flour. When there are just a few streaks of flour remaining, add the oats, followed by the pecans and milk chocolate. Mix just until combined. Use a flexible spatula to stir from the bottom of the bowl a few times to make sure everything is well-mixed and there are no pockets of unincorporated flour. Cover and chill until just firm, about 45 minutes.
- While the dough is chilling, preheat the oven to 350°F (175°C) with a rack in the middle and line 2-3 baking sheets with parchment paper.
- Portion the dough into ping-pong sized balls, about 55-60 grams each. Place the cookies on the prepared baking sheets about 2½ inches (6 cm) apart.
- Bake the cookies one sheet at a time until the edges are set and golden but the centers are still soft and pale, about 13 to 15 minutes. Rotate the sheet in the oven halfway through baking. Cool the cookies on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. Store leftovers for up to 3 days in an airtight container.