130g creamy peanut butter
110g light brown sugar
50g granulated white sugar
1 egg
1 tsp vanilla extract
90g all-purpose flour
120g old-fashioned oats
45g Malted Milk powder
1 tsp baking soda
1/2 tsp salt
About a 1/2 c of peanut butter chips
In a food processor, pulse oats about 10 times, or until you have some ground oats mixed with whole oats and smaller pieces. In a medium bowl, combine the flour, oats, malted milk powder, baking soda and salt.
In the bowl of your stand mixer, beat together the butter, peanut butter and sugars until light and fluffy.
Beat in the egg and vanilla. Then, with the mixer on low, add the oat mixture a little at a time until well combined. Stir in the peanut butter chips. The dough will be soft and sticky.
Using a #40 cookie scoop arrange scoops of cookie dough on your cookie sheet about 2 inches apart. No need to roll these into balls, they will flatten as they cook. Refrigerate for at least 3 hours but preferably overnight.
Preheat oven to 350°F. Bake for 11 minutes, or until the edges are slightly browned but the dough still looks moist in the cracks of the cookies and the tops are just set.
Cool on cookie sheets for a few minutes, then remove to a cooling rack and allow to cool completely if you can wait that long.
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