Ingredients
The following ingredients have 4 Servings
- 1 cup all-purpose flour ((130 g) )
- ½ cup granulated sugar ((100 g))
- ½ cup powdered whole milk ((60 g))
- 3 Tbsp malted milk powder ((35 g) optional)
- pinch kosher salt
- 10 Tbsp unsalted butter ((142 g) melted, warm)
- 60 grams chopped Oreo ((5 cookies chopped))
- 35 grams sprinkles ((about 3 Tbsp))
- 18 grams rice crispy cereal ((about ½ cup) )
Instruction
- Set large shallow skillet over medium heat. Add flour. Stir flour often (using small whisk or silicone spatula) to evenly distribute heat and prevent burning.
- Continue to cook flour until it is fragrant and the color of the flour has turned tan. Toast the flour to your liking. Remove from heat and transfer flour to a heat safe bowl. Cool for 5-10 minutes.*Do not be alarmed. The flour may steam. Keep stirring to prevent it from burning.
- In another bowl, combine sugar, powdered milk, malted milk powder, and salt. Add this to slightly cooled flour mixture. Whisk to combine all the dry ingredients together.
- Add in warm melted butter. Use a spatula to fold ingredients together until mixture is crumbly.
- Use oval stamper to punch out cookies. Alternatively, use the silicone mold or mini cupcake method explained in the blog post.
- Place recently shaped oval cookies on a parchment lined baking sheet. Allow cookies to harden at room temperature. Or, quicken the process by using the fridge or freezer to cool the cookies.
