Toasty Oatmeal Cookies

Remember these beauties?

Yum! We decided to pair these yummy mini oatmeal cookie bites with our butterscotch creme brulee dessert for our Valentine’s Day dinner. These cookies were so easy to make (I halved the recipe since it was just the two of us and we ended up with 2 dozen wee ones). The malt powder adds a really nice, light flavor, too! And they went so well with the butterscotch flavor. I ended up scooping up the custard with them a little bit. Kinda sad now that we ate them all.

Toasty Oatmeal Cookies

Makes 4 1/2 dozen cookies
Recipe courtesy Bite-Size Desserts cookbook

4 tablespoons (1/2 stick) unsalted butter, softened
1/3 cup light brown sugar
1 egg yolks, room temperature
1 teaspoon vanilla extract
1/3 cup flour
1 cup oats
1 tablespoon malted milk powder
1/2 teaspoon baking powder
Pinch kosher salt
1/2 cup walnuts, finely chopped

Adjust oven racks to upper and lower thirds of oven and preheat to 350. Line 2 baking sheets with parchment paper.

Beat butter in bowl of mixer on medium until fluffy, 1 minute. Add brown sugar and beat together well.

Whisk egg and vanilla, then add to butter mixture.

In large mixing bowl, stir flour, oats, malt powder, baking powder, and salt. Add to butter mixture in two stages. Add walnuts and stir to mix evenly.

Use 1-inch cookie scoop to drop small balls of dough onto baking sheets, leaving 1 inch space between them.

Bake 6 minutes. Switch baking sheets and bake another 4 to 6 minutes, until set and light golden. Remove from oven and cool completely on racks.

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~ by spontaneoustruth on February 18, 2010.

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