it’s been a while since i’ve seen a jar of ovaltine lying about the house. my husband loves it as it was his childhood drink of choice. now the reemergence of ovaltine came about because i wanted to make malted milk cookies and the closest thing i could find was a jar of Ovaltine at my nearby grocery stores. (i’ve since mail-ordered malted milk from an online baking specialty store).
i re-jiggered the original malted chocolate milk recipe a bit to accommodate the usage of ovaltine . . . and ended up with something that hubs says has the taste of ovaltine and a good texture. we tasted the cookie hot from the oven, when it had a crispy crust and a chewy middle. after cooling completely overnight, the cookies are a bit on the crispy side — although this might entirely be because i forgot about them and allowed to overbake for 5 minutes longer than normal.
Ovaltine Chocolate Chip Cookies
(about 28 2.5″ round cookies)
|Butter||2 sticks at room temperature (or you can microwave the butter fresh from the fridge for about 20 seconds to soften them up)|
|Brown sugar||¾ cup|
|White sugar||¼ cup|
|Eggs||2 large ones|
|Vanilla extract||2 tsp|
|Ovaltine (chocolate malt flavour)||½ cup|
|AP Flour||2 cups|
|Baking soda||1 ¼ tsp|
|Salt||1 ¼ tsp|
|Chocolate chips||1 cup|
- Combine flour, baking soda, salt and ovaltine in a bowl. Whisk together and set aside.
- In another bowl, cream butter and sugars together until smooth and fluffy.
- Add in vanilla and eggs. Beat until well combined.
- Then turn mixer down to slowest speed and pour in flour mixture.
- Finally fold in chocolate chips.
- Transfer the cookie dough to a piece of parchment paper and form into a log. Wrap and let it chill in the fridge for at least 2 hours.
- When ready to bake, heat oven to 375ºF. Slice the cookie dough log and place about 1.5″ apart on a sheet pan. Bake for 9-10 minutes.