I’m not a fan of malt flavor, so I wasn’t sure if these cookies would be my thing. But when you’re baking your way through a cookbook, it’s your duty to give every recipe a chance. These cookies are delicious IF you follow Dorie’s instructions and pull them out before fully baked. One pan of my cookies came out perfectly, the other pan was over baked.
I have double ovens and I turn down the temperature in the top oven when baking cookies in both. I did that for this recipe, pulled both pans out a minute early, but sadly the cookies in the top oven were too brown. Here is a comparison of the perfectly baked cookie on the right and the overbaked cookie on the left:
If you are having trouble finding malted milk powder, look in the section in your grocery store that has cocoa mix. Here is what I used: