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  • The Mellow Baker

Burnt Milk Powder Oatmeal & Chocolate Chip Cookies

Have some milk powder lying around you’re not sure what to do with? Try this cookie recipe which incorporates 1/4 cup of dry milk powder!


Active Time: 30 Minutes, Total Time: 8 Hours

Small Batch - Makes 8 Large or 16 Small Cookies

 

If you LOVE brown butter, go no further, this recipe is for you! Adding milk powder

with melting butter while it browns creates thousands of crispy burnt butter crumbs,

each one has a deep umami flavor that compliments the typical oatmeal cookie

(or really any cookie) like you could not believe!

 

1/4 cup salted butter (1 stick) divided

1/4 cup dry milk powder

1/2 cup brown sugar

2 tablespoons granulated sugar

1 room temperature egg

3/4 cup all purpose flour

1/2 cup almond flour

1 1/2 cup rolled oats, divided

1/2 teaspoon baking soda

1 teaspoon vanilla extract

3/4 cup chocolate chips of choice


  1. Melt 4 tablespoons butter in a small saucepan on medium heat, add the other 4 tablespoons to a large mixing bowl. Once butter begins bubbling, sprinkle 1/4 cup dry milk powder over the surface. Allow the mixture to reach a deep brown color, using a spatula or wooden spoon to break up large clumps of milk powder. This will not look very appetizing - don't worry - commit to it!

  2. Pour brown butter mixture on top of the remaining butter and let sit for a few minutes until cool. While you wait, mix all purpose flour, almond flour and baking soda in a small bowl. Get out your blender or food processor, pulse 1/2 cup of rolled oats until finely ground (alternatively, use 1/2 cup oat flour). Add the ground oats to the other dry ingredients. The remaining cup of oats will be added separately.

  3. Add both sugars to the butter mixture, beating for about 3 minutes until smooth. Follow with one egg, and vanilla extract. Continue beating until slightly fluffy, scrape down the sides of the bowl as needed.

  4. Slowly add dry ingredients, I generally do 3 additions. Once combined, fold in 1 cup rolled oats and 3/4 cup chocolate chips. If your dough seems way too soft, add a little more flour, but don't worry, these need to refrigerate overnight. The dough will begin very moist, but after resting in the fridge, this moisture will develop into chewiness!

  5. On a sheet pan or plate lined with parchment paper, drop 1/4 cup (or 2 tablespoon) size balls of dough. They don't need to be spaced out evenly, you can layer to save space, we will reshape and arrange them after resting. Refrigerate overnight. If in a time crunch, you can bake these after refrigerating for 2 hours, but they will not be as chewy.

  6. When ready to bake, preheat oven to 350 F, arrange cookies at least 2 inches apart on parchment lined trays. Bake 10-12 minutes.

  7. Store in an airtight container at room temperature for 3-4 days. Dough can be tightly wrapped and frozen for up to 2 months before baking.


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