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
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
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
Makes about 20 cookies. You can use Milo, ovaltine, malt powder, or horlick.
Ingredients
Milo cookies
- 1-1/2 cups 192g all purpose flour
- 2 and 1/4 tsp baking powder
- 1 cup 128g milo powder (or ovaltine/horlick/malt powder)
- 1/2 cup 100g brown sugar
- 125 g salted butter or 125g unsalted butter + 1/2 tsp salt soften (1 stick)
- 1 egg
- 1 tsp vanilla extract
Instructions
- 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 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 (shorter if you want a softer chewy cookie)
- 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!
Notes
Cookie will spread while it bakes, so leave some room between each cookie ball!
22 Comments
Jacey Tan
16 September, 2013 at 2:04 amHi Shar….can I check if the flour is the correct quantity? Because I tried and it wasn't successful.
🙁
delishar
16 September, 2013 at 2:35 amHi.. So sorry… There was a typo. It's 1.5 cups not 1/5 cup.
Fera
3 October, 2013 at 10:43 amHow many grams for a cup of Milo? Thanks!
delishar
3 October, 2013 at 10:47 amHi it's about 100g.
Fera
4 October, 2013 at 2:51 amThanks! I baked it last night for children day. My boy loves it!
delishar
4 October, 2013 at 5:43 amWelcome! I'm so glad your little one liked it! 😀
stripedpanther
3 June, 2014 at 3:24 pmHi 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?
delishar
4 June, 2014 at 3:34 amHi Rebekah,
Please write to me at kaysharonlam@gmail.com. Thank you! 🙂
stripedpanther
4 June, 2014 at 3:10 pmHi there 🙂 Alright thanks! I have sent an email with a list of questions I have.
Anonymous
31 March, 2015 at 11:34 pmAlmost 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 🙂
delishar
1 April, 2015 at 11:25 amHi!! 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. 🙂
Adelynn
5 September, 2015 at 4:35 pmHi, what is the exact grams for the flour and brown sugar? Not sure what kind of cup u used as measurement, thanks!
Sharon Lam
6 September, 2015 at 11:01 amHi Adelynn! 🙂 I used regular baking measuring cups. I’ve added the weight in grams. You may find this conversion chart helpful in future as well. http://dish.allrecipes.com/cup-to-gram-conversions/ Have a great day!
Sweety
7 September, 2015 at 12:51 amTried 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. 🙂
Sharon Lam
7 September, 2015 at 9:17 amHi, 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! 🙂
Eggycanbake
8 September, 2015 at 2:16 amHi, 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.. 🙂
Sharon Lam
8 September, 2015 at 8:34 pmHi! 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. 🙂
Nur Amirah Binte Amirshariffuddin
10 September, 2017 at 9:35 amHi.. why i follow your recipes but then the cookies is so hard and luckily i got teeth to eat but its nice though..
Sharon Lam
10 September, 2017 at 10:00 amHi! 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.
Fluffy Unicorns
14 October, 2018 at 2:06 pmHi! I am also facing the problem of hard cookies. I followed the recipe and placed the tray in the middle rack, as well as reduced baking time for second batch after realising my first batch was hard. It was originally soft, but when it cooled down it hardened a lot which was unusual
Sharon Lam
15 October, 2018 at 12:39 pmHi, did you change any part of the recipe? How long did you bake it for? Was your oven set at fan forced or top/bottom heat? This makes a big difference. Most cookies will be soft when out of the oven and harden as it cools as it will continue to cook on your tray. If you are using a dark colour tray, remember that it conducts heat much faster. Once cookies are set enough to transfer, it’d be ideal to transfer with a spatula to a cooling rack to cool completely.
Nyaa
5 August, 2018 at 9:15 pmWowwwww… after trying so many cookie recipe, this is one of the few that actually turned out perfect! Thanks!