Chocolate Malted Cookies Recipe

Reviewed on May. 01, 2013 by Pittypat5458

These are really good. Very chocolatey but not that different from regular chocolate chip cookies. I couldn't even taste the malted milk powder and I that was the reason I wanted to make this because I love the taste of malted milk. Maybe it was overwhelmed by all the chocolate. I would just as soon make my regular tollhouse cookies.

Reviewed on Mar. 06, 2013 by IleanaMarie

I have fun making these since everyone always loves them. They don't last long!

Reviewed on Dec. 17, 2012 by Danipooh02

I took advice from previous raters and used butter instead of shortening. I also increased the malt to 1 full cup and added 1/2 c more flour. These are majorly delicious!

Reviewed on Dec. 17, 2012 by wouixz

love, love, love these cookies. I took these cookies to a bbq. A bucnh of young Marines were in attendence. They were gone in about 2 min and was asked several times if there were more.

Reviewed on Oct. 22, 2012 by dogcat_8

I am shocked to see all the positive reviews. I have been baking for many years and am experienced in the kitchen. I followed the recipe as printed and they turned out TERRIBLE. The cookies look beautiful baking but as soon as they sit on the cookie sheet for 2-3 minutes they fall FLAT as a pancake. The picture for this recipe looks NOTHING like the final result. I am so disappointed. I read a few other reviews that said their cookies were flat as well. For being a prize-winning recipe, I would expect much better. The taste is ok, but nothing that is extremely unique. I will not make this recipe again based on appearance. They almost look like a "crisp" cookie, not like the one pictured! Something has to be incorrect in the ingredient list.

Reviewed on Jun. 19, 2012 by pamalbright7162

One of my favorite cookie recipes - I make this every year for Christmas!

Reviewed on Mar. 27, 2012 by Cookie65

Have been making this recipe for the last couple of years and we love it! I use regular shortening and add about 1/2 tsp of butter flavoring. I also add an extra 1/2 cup of flour, but I add extra flour to most cookie recipes. I just use whatever type of chocolate chips or chunks I have in the cupboard. :)

Reviewed on Mar. 20, 2012 by dminkus

These are definitely very good, some I could taste a lot of malt other's I couldn't so much, maybe more malt next time. I added an extra 1/2 cup of flour so they wouldn't go flat and I only baked mine for 8 minutes.... after 2 batches I dropped the temp to 350 and they came out perfect. Weren't bad at 375, just too crunchy for my liking. I think next time I will use my regular chocolate chip cookie recipe and just add the extra ingredients to it... I am not a big fan of the texture shortening gives to cookies. I like using I Can't believe it's not butter baking sticks.

Reviewed on Feb. 04, 2012 by RachelE

These were good, but they just tasted like normal chocolate chip cookies to me. Of course, that is a good thing, but if I had to buy malt just for these, they probably wouldn't be worth it.

Reviewed on Nov. 07, 2011 by OkieMeMe

I've been making these cookies for over 3 years now and they are my all time favorite. They have definitely replaced plain chocolate chip cookies. They stay chewy and delicious but don't last long around my house especially when the grand kiddos are around!

Reviewed on Oct. 14, 2011 by mom2takaak

These are my family's favorite cookies. I was surprised to find the negative reviews here. The funny thing, though, is that it is the only cookie recipe where the dough isn't as good or better than the baked cookie! They are expensive to make, as has been mentioned before, and they do generally come out somewhat flat, but the flavor is out of this world!

Reviewed on Aug. 21, 2011 by Arloween

I am preparing to make this recipe but plan to cream butter rather than shortening and brown sugar and bring butter close to room temp and beat butter first to get air in the ingredients. That should make those cookies rise up and not be flat. Just a thought to those flat cookies.

Reviewed on Jul. 14, 2011 by angeleyes329

This is not a good recipe. Wish I read reviews before I even made it. Too expencive to make again.

Reviewed on Mar. 24, 2011 by vipcol

forgot to rate the recipe in my review!

Reviewed on Mar. 24, 2011 by vipcol

Made this cookie last night, turned out great. I didn't have butter flavored shortening, so I used 3/4 cup white shortening plus 1/4 cup butter. Yes, the vanilla amount is correct. I find the 375 temp too high, but they turned out great at 350. I formed some of them into balls as the directions said, and dropped some of them by teaspoons full, and found little difference in outcome, so I do the quicker drop method.

Reviewed on Dec. 21, 2010 by dodgedsm

Love these cookies!!! Never had a problem with them not turning out. Always good! I make them all the time and they are always the same.

Reviewed on Dec. 05, 2010 by lprom

The oven seemed too hot, there wasn't enough flour to make the dough stick together properly. I'm wondering if there were misprints in the recipe.

Reviewed on Nov. 06, 2010 by cookadoodle

not a fan of malt but i couldnt resist there scrumptious ooey gooey cookies! also this recipe makes at least 30 large cookies

Reviewed on Sep. 21, 2010 by scprnces

These cookies are by far a favorite with my kids, my Aunt Joan started making them for my daughter as part of her birthday gift every year, my daughter loves them and now they are a favorite of my sons as well. They melt in your mouth and are great with a glass of cold milk!

Reviewed on Aug. 10, 2010 by curlybiscuit1

Good overall cookie. Would probably add some pecans next time. I found the malted milk powder with the coffee creamers.

Reviewed on Aug. 01, 2010 by wftiger

Don't let the negative reviews fool you. These cookies are AMAZING. I have been making these for years from the original magazine posting. No changes they really do turn out great. Crunchy cookie so they DO flatten out.

Reviewed on Jun. 11, 2010 by letourneur

Delicious! My family loves these cookies even more than classic chocolate chip. And they're always a huge hit whenever we take them to share with friends and family. You MUST try these cookies. :)

Reviewed on May. 12, 2010 by pscutler

This is recipe is a waste of time. I bake on average 2 to 4 times per week and never have any trouble trying new recipes. These end up being extremely flat, terrible looking cookies. The dough spreads all over the place as well. For a contest winning recipe, I would sure hope that Taste of Home would have actually tried baking this recipe like American Test Kitchen does. TERRIBLE RECIPE!!!

Reviewed on Jan. 14, 2010 by HayRiver

WOW! I also make a lot of cookies...and I fully agree that these are the best!! Thank you to the reviewer who noted you can use butter rather than shortening and Ovaltine for the malted milk powder - I made both substitutions. I omitted the chocolate syrup as I had none, but I used chocolate-flavored Ovaltine. The cookies were DIVINE! Both taste and texture are amazing!

Reviewed on Dec. 13, 2009 by linsvin

I've made these cookies every year at Christmas and it turns out perfect everytime. Some of you wrote it spreads all over the place, use the solid shortening. I also use Carnation malted powder. These are by far the best chocolate chip cookies!

Reviewed on Dec. 03, 2009 by jaslyn

I make this recipe all the time & YES - it is one Tablespoon of vanilla - I even do an extra teaspoon too - yum! And use Malted Ovaltine ALL the time and these cookies have turned out PERFECTLY yummy each and every time! The only thing I do different is use butter, because shortening is so bad. These taste is incredible and I always get RAVE reviews and requests for the recipe! 5 stars - if there were more stars, I'd give it more! So, go ahead, make them - use the easy to find Ovaltine Malt and throw in all that vanilla - my suggestion is, if they spread out on the pan - refrigerate them first and then put them straight into a PRE-heated oven. You could also add another 1/4 cup flour without harming them any most likely - I do that with some other cookie recipes I have. ENJOY!!

Reviewed on Nov. 03, 2009 by milokitty

I've tried this recipe twice and it spreads all over the cookie sheet. The recipes shortening to flour ratio is off. This isn't the cheapest recipe to have not turn out right! What's going on?

Reviewed on Oct. 24, 2009 by pelican61

Is the amount of vanilla correct in this recipe? I'm going to try this recipe since I love malt and can get it easily in our military commissary and Wal-mart also carries it.

Reviewed on Jan. 15, 2009 by ChristineMarie

You can also purchase

"malted milk powder" @

www.kingarthurflour.com

ChristineMarie

Reviewed on Jan. 14, 2009 by debcal1946

I saw your question about malted milk powder. It is not Ovaltine. It is the powder used to make "a malted" as opposed to a milk shake. If you can't find it in your super market, try getting some from a  local ice cream parlor.

Reviewed on Jan. 14, 2009 by debcal1946

Malted powder is what is used to make a malted as opposed to just a milk shake. It is not Ovaltine.

Reviewed on Jan. 14, 2009 by debcal1946

Reviewed on Jan. 13, 2009 by Cowbird13

Question: Is malted milk powder like Ovaltine? Or is there another product? I haven't seen malted milk powder before.

Reviewed on Nov. 28, 2008 by ConnieD53

I was very disappointed in these cookies.

Reviewed on Nov. 17, 2008 by grca0603

This is my favorite choc. chip cookie recipe. I add a little extra four to get a firmer cookie.

Reviewed on Apr. 28, 2008 by kitt2003

Is the amount for Vanilla correct in this recipe?