I shared this recipe back in March and I realized I haven’t made these cookies since then. It’s definitely time!
When I was a kid there were still honest-to-goodness malt shoppes in our town. The people behind the counter wore caps, usually made of paper, and you could order pop (soda), root beer floats, ice cream, milkshakes, and my favorite a chocolate malted. I miss those old shoppes and so I decided to bring them back with Bam’s Malt Shoppe Cookies.
When our oldest granddaughter was learning to talk she couldn’t quite pronounce “Grandma.” It came out “Bam ma” and she then shortened it to “Bam.”
Bam’s Malt Shoppe Cookies
- 2 sticks of softened butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 whole eggs
- 2 teaspoons vanilla extract
- ½ cup + 1 tablespoon vanilla malted milk powder
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 ¼ teaspoons salt
- 2 cups milk chocolate chips or semi-sweet chocolate chips
- Preheat the oven to 375°
- Cream the butter then add both sugars and cream until fluffy.
- Add the eggs and beat slightly, then add the vanilla and beat until combined.
- Add the malted milk powder and beat until combined.
- In a separate bowl, sift together the flour, baking soda and salt.
- Add the flour mixture to the butter mixture, beating gently until just combined.
- Fold in the chocolate chips.
- Drop by teaspoonful’s on an ungreased cookie sheet. The dough spreads a lot while baking so leave plenty of room between each one.
- Bake for 9 – 11 minutes. ∗I start checking at 7 minutes as my oven tends to be a little hot.