May’16:Malted Milk Cookies and Cream Cookies

Tasted good and was quite interesting but the Oreo flavour sort of overpowered the chocolate. Beware that it gets soft very quickly if not stored properly.
Adapted from: Andercooks

0516-malted-milk-cookies-and-cream-cookies-10516-malted-milk-cookies-and-cream-cookies-20516-malted-milk-cookies-and-cream-cookies-3

INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup malted milk powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 oz. cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract
  • 20 Oreos, roughly chopped [reduced to 12 Oreos]
  • 1 cup chocolate chips [reduced to ½ cup]

DIRECTIONS:

  1. Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.
  2. In a medium-sized bowl, whisk together the flour, malted milk powder, baking soda, baking powder, and salt.  Set aside.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the cream cheese and butter until combined and smooth (about 3 minutes on medium speed).
  4. Add the brown sugar, egg, and vanilla extract and mix for another 3 minutes, or until light and fluffy.
  5. In two batches, add the dry ingredients to the wet, and mix until just combined.  Add the chopped Oreos and chocolate chips, mixing to distribute throughout.
  6. Scoop the dough onto the prepared baking sheets in 2 tbs-sized balls of dough.  Bake for 10-12 minutes, or until the edges start to set and brown.
  7. Cool on the pan for 5 minutes before moving to a wire rack to finish cooling completely.
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