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.

Chewy Ovaltine Sugar Cookies 2