Malted Oat Cookies

These Malted Oat Cookies are soft and chewy. Tasty when sandwiched with the philly cheese filling, or they are also superb just on their own.  My 9yr old, my hubby and I loved them with the philly cheese, and my 5 and 3yr old loved them plain. They would also be nice with just a plain butter icing, which might appeal to the younger age group.

I mixed the batter in my Thermomix, but would work just as well the traditional way using a blender and mix master.

130g (1 cup) cashews
½ a choko, about 75g
150g nuttelex
170g (1 cup) brown sugar
110g (1/2 cup) white sugar
1 egg
25g (1 tablespoon) malt extract
180g (1 ½ cups) spelt flour
3 tablespoons carob powder
1 teaspoon baking soda
½ teaspoon salt
180g (2 cups) rolled oats
Pre heat oven to 180 deg.

Chop cashews & choko in Thermomix bowl on speed 6 for 5 sec, set aside.
Beat butter and sugars on speed 4 for 30 sec.
Add egg, malt, cashews and choko mix, flour, carob powder, baking soda, salt and oats.
Mix on speed 4 for 15 seconds. Stir with spatula and then mix for another 15 seconds until combined. Will be a very thick mixture.

Using teaspoons create rounds of dough and place onto a tray lined with baking paper. Bake for 12 – 15 minutes, or until they are nearly set.
Leave on the tray for 2 minutes before moving to a wire rack to completely cool.
Store in air tight containers.

For the filling:
250g Philadelphia cheese
1/4 cup rice malt syrup

Mix on speed 5 for 20 seconds.

Spread filling onto one cookie and then top with another to create a sandwich.

Tips: Cookies can become soggy if prepared with the filling too far in advance. Keep the filling in the fridge and make enough to eat at a time. I had some prepared in the fridge over night and they were soft the next day. Works fine for school lunches though. If cookies were left to cook slightly longer, would work as a failsafe alternative to Anzac Biscuits.