Malted Milk Cookies

From The Kitchen Table Cookbook by Moira Sanders.

This recipe is an old family favourite. These cookies are soft, chewy and suitably malty, a flavour that I especially love in milk shakes. Make a batch of Creamy Iced Coffee (also featureed in The Kitchen Table Cookbook) with the leftover sweetened condensed milk.

For the cookies:

2 1/2 cups (625 mL) all-purpose flour
3⁄4 cup (185 mL) malted milk powder
1⁄2 tsp (2.5 mL) baking soda
1⁄4 tsp (1 mL) fine sea salt
1 cup (250 mL) butter
1 cup (250 mL) granulated sugar
1⁄2 cup (125 mL) brown sugar
2 eggs
2 tsp (10 mL) pure vanilla extract
2 Tbsp (30 mL) sweetened condensed milk

For the malted milk frosting:

1⁄2 cup (125 mL) brown sugar
1⁄4 cup (60 mL) butter
1⁄4 cup (60 mL) evaporated milk
1⁄2 cup (125 mL) malted milk powder
1⁄2 tsp (2.5 mL) pure vanilla extract
2 1⁄2 cups (625 mL) icing sugar (approx)

For the cookies: 

Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.

Whisk the flour, malted milk powder, baking soda and salt together in a medium bowl. Cream the butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy. Add the eggs, one at a time, scraping the bowl down as you go. Add the vanilla and the condensed milk and mix until combined. Add the dry ingredients and mix until thoroughly combined.

Drop rounded tablespoons of cookie dough onto the prepared baking sheets. Bake for 15 minutes, or until the edges start to turn brown. Remove from the oven and cool to room temperature. Makes 3 dozen cookies.