This is a really fast and simple – almost one dish, cookie. If you have never had Ovaltine growing up as a kid (or a big kid), you have missed out on a lot of really great moments. Go out and get a jar, either the plain chocolate or malted kind. There are multiple uses for Ovaltine and no I don’t work for them or own shares in the company. I use the malted variety in cookies like Momofuku’s Pretzel Crunch, or in these Ovaltine Chewy Sugar Cookies. Start to finish and clean up – less than 1 hour. The recipe follows from their official website – as always, my comments in italics. Bake a batch and enjoy!
Ingredients (this makes about 60+ “two-bite” sized awesome cookies):
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup Ovaltine Rich Chocolate or Malted Mix – I used Malted mix
• 1/2 cup unsalted butter, at room temperature
• 1 large egg
• 1/4 cup sugar to roll the cookie dough balls in (optional)
Preheat oven to 375° F.
Place sugar in a bowl.
Combine flour, baking soda and salt in a medium sized bowl. I always sift dry ingredients to avoid lumps
Beat granulated sugar, Ovaltine and butter in large mixer bowl until combined. Beat in egg. I used a hand mixer and large bowl. The butter was cold so I cut it into pieces and microwaved it for 15 to 25 seconds in small spurts to get it soft but not melted. This is a “beat” not “cream” process so don’t expect it to get smooth and creamy. Adding the egg helps add moisture and you do get a moister batter, still not creamy though – don’t panic.
Gradually beat in flour mixture. I used a spatula to bring everything together. It was a dough that when I scooped it up formed a ball easily.
Scoop by rounded teaspoon and roll into balls. I got about 50 small balls which made perfect two-bite sized cookies. Drop a few balls at a time into sparkling sugar and swirl bowl to coat. Not a lot of sugar sticks to the cookie but it makes such a difference, I did some with and some without.
Place balls 2 inches apart on ungreased baking sheets, they will flatten out during baking giving a nice mound shaped cookie.
Bake for 8 – 10 minutes or until firm around edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Oven temperatures vary, please always check at the minimum time. Mine were done after 8 minutes. Lightly golden brown and crackled around the edges. Store them in an airtight container as soon as they are cooled or they will harden.
Pictured below are the cookies. I made some heart-shaped ones as a test run for a themed Bridal Shower I will be catering next month.
Mmmmmmm. Looks good!!!!!! I am going to try baking it!!