After our big Memorial Day weekend, Husband and I wanted nothing more than a few quiet days around the house. Instead, we went to work and got back into the routine. Husband missed his dog and our sweet foster (and, I’m sure, Mops) so much that he ran all over town picking them up on his lunch break. He even tried bringing Ketch to work with him for a little while. I missed
not having to pick up crumbs that drop on the ground little Mops something fierce, so I was pleased to see her pretty face when I got home from work.
A consequence of the spring rain around this area is that our lawn had grown to the point that it needed to be mowed again in the five or six short days since Husband last mowed. I felt so bad for the exhausted guy, who had the pleasure of driving for ~7 hours of our return trip, sleeping for fewer hours than that, then waking up and going to work all day, only to come home and mow, that I needed to do something to cheer him up.
I think you know where this is headed: baked goods.
I hate not being useful, but mowing the lawn is pretty much a one-person task. I’m not being facetious, by the way – I can’t stand not helping with tasks. I’ve been known to follow the poor guy around the yard while he’s mowing just so I can feel like I’m participating. He loves it when I do that. Just loves a backseat mower.
So, I treated husband to a new recipe concoction that combines a few of his favorite things: chocolate malts and cookies. And I added pecans in because I believe that we deserve to live in a world in which no cookie goes without nuts (unless you have a nut allergy).
These are very, very good. I made thick cookie bars that are slightly gooey in the middle but chewy on the outside. They’re like a slab of cookie goodness. The brown sugar and browned butter have that deep, dark flavor that pairs well with baked desserts, and everyone knows malted milk and chocolate should always be enjoyed together. Husband took a bite of these cookies, after the lawn was mowed and he was 90% passed out from exhaustion, and proclaimed that he is only eating them for the rest of his life. We’ll see how long that lasts.
Malted Milk Cookie Bars with Chocolate Chips
+ Browned Butter and Pecans
Yields 1 dozen large cookie bars
You will need:
- 2 sticks unsalted butter, room temperature
- 3/4 cup brown sugar
- 3/4 c. white sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 1/4 tsp. baking soda
- 2 cups flour
- 1/2 cup malted milk
- 1 tsp. sea salt
- 1 cup pecans, toasted and chopped
- 2/3 cup semi-sweet chocolate chips
- Preheat oven to 375. Lightly grease a 9×9 baking dish and set aside.
- Slice butter up into tablespoon-sized pieces. Place in a small pot and set heat to medium. Stir butter as it heats and begins to boil. Reduce heat, if needed, to keep butter from burning. Continue stirring until butter has browned in color and smells slightly nutty, about five minutes. Then remove from heat and set aside.
- In a medium bowl, stir together flour, salt, and baking soda. Stir together and set aside.
- Let butter cool for about five minutes, then pour into a large mixing bowl. Stir in sugars.
- Add eggs, one at a time, beating well after each addition. Add vanilla and malted milk.
- Stir in flour mixture gradually, mixing well after each addition (I added mine in thirds).
- Stir in toasted, chopped pecans and chocolate chips.
- Pour cookie dough into 9×9 baking dish.
- Bake for 35-40 minutes, until golden brown, but still just a tiny bit jiggly in the middle when you touch the baking sheet.
- Remove from heat and let cool for ~10 to 15 minutes, to let the middle firm up but stay soft at the same time.
- I had a bit of dough left over after spreading mine about an inch to 2/3 of an inch up the dish (I like a deep, dense cookie bar). I’d say that I also baked cookies with the leftovers, but that wouldn’t be true. I ate* that dough and I liked it very much. *Don’t eat raw eggs and that I told you it was okay. I didn’t. I just confessed to eating it myself.