Cookies Dessert

Milo Cookies!

Yum
Be warned! These cookies will not last very long! Mine was half gone just waiting for it to cool on the cooling rack. I made them before with a little more salt and I actually liked how the salt cuts through the sweetness.
 
This actual recipe that I’m posting uses salted butter, so I only added a little pinch of salt. It’s yummy no less, but I personally preferred my original unsalted butter with 1/2 tsp salt. 
 
Preheat oven to 180*C
Mix dry ingredients together (Flour, salt, milo, baking powder)
Cream soften butter and sugar together till nice and creamy
 

Add in egg and vanilla extract

Mix well to combine
You can use a hand mixer if you want, but I prefer using a spatula and mixing bowl

Add half of the dry ingredients and fold in well
Then the other half

Roll cookie dough into 50 cents / 1 inch ball size
It is going to be sticky! Wet your hands to prevent dough from sticking on your hands
Drop them on a lined baking pan

Bake for 12-15 mins

milo cookies 2

Cool for 5 mins in the pan and transfer to wire rack to cool completely.
Keep everyone else away from cookie or it will be gone before it’s completely cooled!

Milo Cookies
Yields 20
Makes about 20 cookies. You can use Milo, ovaltine, malt powder, or horlick.
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Milo cookies
  1. 1-1/2 cups (192g) all purpose flour
  2. 2 and 1/4 tsp baking powder
  3. 1 cup (128g) milo powder (or ovaltine/horlick/malt powder)
  4. 1/2 cup (100g) brown sugar
  5. 125g salted butter or 125g unsalted butter + 1/2 tsp salt, soften (1 stick)
  6. 1 egg
  7. 1 tsp vanilla extract
Instructions
  1. Preheat oven to 180*C
  2. Mix dry ingredients together (Flour, salt, milo, baking powder)
  3. Cream soften butter and sugar together till nice and creamy
  4. Add in egg and vanilla extract
  5. Mix well to combine
  6. You can use a hand mixer if you want, but I prefer using a spatula and mixing bowl
  7. Add half of the dry ingredients and fold in well
  8. Then the other half
  9. Roll cookie dough into 1 inch ball size
  10. It is going to be sticky! Wet your hands to prevent dough from sticking on your hands
  11. Drop them on a lined baking pan
  12. Bake for 12-15 mins (shorter if you want a softer chewy cookie)
  13. Cool for 5 mins in the pan and transfer to wire rack to cool completely.
  14. Keep everyone else away from cookie or it will be gone before it's completely cooled!
Notes
  1. Cookie will spread while it bakes, so leave some room between each cookie ball!
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
milo cookies 1

 

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19 Comments

  • Reply
    Jacey Tan
    16 September, 2013 at 2:04 am

    Hi Shar….can I check if the flour is the correct quantity? Because I tried and it wasn't successful.
    🙁

    • Reply
      delishar
      16 September, 2013 at 2:35 am

      Hi.. So sorry… There was a typo. It's 1.5 cups not 1/5 cup.

  • Reply
    Fera
    3 October, 2013 at 10:43 am

    How many grams for a cup of Milo? Thanks!

    • Reply
      delishar
      3 October, 2013 at 10:47 am

      Hi it's about 100g.

    • Reply
      Fera
      4 October, 2013 at 2:51 am

      Thanks! I baked it last night for children day. My boy loves it!

    • Reply
      delishar
      4 October, 2013 at 5:43 am

      Welcome! I'm so glad your little one liked it! 😀

  • Reply
    stripedpanther
    3 June, 2014 at 3:24 pm

    Hi there! My name is Rebekah and I am from NUS Sociology. I am currently writing a book about Milo and its relationship with Singapore. Could I ask you a few questions regarding this recipe?

  • Reply
    Anonymous
    31 March, 2015 at 11:34 pm

    Almost perfect recipie, I have loved milo for a long time and was thrilled when I found this recipie but… Just a quick warning and I am not sure if it was my baking powder but there was too much in this recipie and I was left with a baking power aftertaste yuk, I will try this recipie again though as it is a good one but I might just cut down on the ammount of baking powder put in 🙂

    • Reply
      delishar
      1 April, 2015 at 11:25 am

      Hi!! Thanks for your comment. I've made this several times and have never faced that issue, neither have many of the readers who have recreated this recipe. May I know the brand of baking powder you use? And if you are going to remake this with lesser BP, please let me know how it turns out. Definitely a good alternative to have lesser baking agent in recipes. 🙂

  • Reply
    Adelynn
    5 September, 2015 at 4:35 pm

    Hi, what is the exact grams for the flour and brown sugar? Not sure what kind of cup u used as measurement, thanks!

  • Reply
    Sweety
    7 September, 2015 at 12:51 am

    Tried the recipe tonight. The mixture after folding in dry ingredients is quite ‘watery’, is it supposed to be like that?

    I used less baking powder (about 1.5 tsp) as i realized i dont have enough of it left, only when i prepared all other ingredients and ready to start. Hehe.. It still turned out nice.

    A bit on the sweet side, ppl who do not have sweet tooth might want to reduced amount of sugar.

    But anyway, i still love it. Thanks for sharing the recipe. 🙂

    • Reply
      Sharon Lam
      7 September, 2015 at 9:17 am

      Hi, it should not be ‘watery’. Hmmm I would think it’s because the butter has became too soft in our heat, I’m glad it still turned out well. Yes, do feel free to reduce sugar to suit your taste. Thanks for trying out the recipe! 🙂

  • Reply
    Eggycanbake
    8 September, 2015 at 2:16 am

    Hi, would like to know if I can add rolled oats into e recipe? If yes, pls advise e proportion of rolled oats to use n if any changes need to be applied to e original recipe. My hubby loves oatmeal cookie.. So was thinking to tweak this recipe a little.. 🙂

    • Reply
      Sharon Lam
      8 September, 2015 at 8:34 pm

      Hi! I’ve not made it with oats before but I think it’s ok to add up to 1/2 cup oats in the mix. But keeping in mind that will alter the texture of the cookie. 🙂

  • Reply
    Nur Amirah Binte Amirshariffuddin
    10 September, 2017 at 9:35 am

    Hi.. why i follow your recipes but then the cookies is so hard and luckily i got teeth to eat but its nice though..

    • Reply
      Sharon Lam
      10 September, 2017 at 10:00 am

      Hi! Not sure why your cookies turned out hard. Did you change anything? Baked in the middle rack of oven? This recipe yields soft chewy cookies.

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