RECIPE: I HAVE to try these right now!! Too bad I'm at work :( REC: Toffee Oatmeal Chip Cookies w/ MALT!!

RECIPE:
I'd like to try these. I really love malt but always find that no matter how much more I add, I just

cannot get enough of its flavour in the finished product. Is there a double-double malt product available?

cute dog, too

 
Use light malt for beer brewing.

I never use those lame stuff they sell in the supermarkets. You get pure 100% unadulterated malt. You probably have a store near you selling home brewing supplies. You can get it in liquid or dried form. Dried is easiest to store for longer periods, however, it is highly susceptible to moisture and will turn to a rock if it is not tightly sealed from moisture.

Great in waffles!

 
Update, I made these last night and they are really good. I used malt that I

ordered from King Arthur. I can not find regular malt around here anywhere. Richard, is brewing malt different or can it be used 1:1?

Anyway, the cookies do not have a decidedly malt flavor but I like them just the same. I only put 9 on a tray because the spread so much. When I got to the bottom of the bowl where there was a little extra oatmeal those cookies did not spread as much and I liked them better. So, two things, mix the batter a bit better or maybe add a bit more oatmeal. I like a thicker, crunchy cookie. Guess I will just have to make them again and experiment a bit. Too bad....... LOL!

 
Yes, it's pure malt. Make sure you get the blond or light. The darker

malt is heavier. I much prefer the lighter for cooking. If you like malt, you should really give this a try. The stuff in the stores is mostly powdered milk with very little malt taste.

 
Barb, brewing malt

is 100% pure malt. I don't know the King Arthur product and if contains any other ingredients. Since it is so prone to clumping from moisture, I think that's the reason vendors put the milk and other ingredients in it.

As for using 1/2 cup dried brewer's malk in place of the malked milk powder in the recipe above, those cookies would be little malt explosions. No idea what it would do to the texture. I'm sure it would effect it since malt is, afterall, a complex sugar. You'll just have to experiment with the amount to use. When I use it for baking, I add a heaping tablespoon to waffle batter and it is very noticable.

 
Richard, I called a brew supply place just down the street from my office...

I asked about light malt and he said they have pale malt that it is the same thing. I told him I wanted it for baking cookies and he said it would work. Does that sound right to you?

 
Just a small note of caution:

If anyone's trying the liquid form (you can find it in small cans besides the usual large 1/2 gallon and gallon cans and jugs), make sure you're not getting any additivies. Some manufactuer's will put other stuff in sometimes (like flavorings, hops, etc.). I've never seen anything added to the dried malt in the plastic bags, but you never know, so just verify that what you're buying is 100% malt with no other additives.

 
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