These Oat Milk Cookies are a beloved Malaysian teatime treat that combines buttery richness with wholesome oats and a sweet milk powder coating. Crisp on the outside yet melt-in-your-mouth tender, these easy biscuits come together with simple pantry ingredients.
The magic happens when warm cookies get dusted with our special milk powder-sugar blend, creating that distinctive Malaysian-style coating that makes these biscuits irresistible.
Table of Content
Oat Milk Cookies Recipe
Ingredients A
- 225g butter (salted)
- 125g caster sugar
- 1 egg yolk (grade A)
- 1 tsp vanilla essence
Ingredients B
- 20g custard powder
- 250g wheat flour
- 75g corn flour
- 100g rolled oats
- 2 tbsp cocoa powder (optional)
Coating
- 100g milk powder
- 20g icing sugar
Note: For best results, use room temperature butter. Dutch Lady or Fernleaf milk powder works best for coating.
Equipment
- Mixing bowls
- Electric mixer
- Sieve
- Baking tray
- Parchment paper
- Cookie cutters
Step-by-Step Instructions
1. Cream Butter & Sugar
Using an electric mixer, beat butter and caster sugar until light and fluffy (about 3-4 minutes). This creates air pockets for a lighter texture. Scrape down sides occasionally.
2. Add Wet Ingredients
Mix in egg yolk and vanilla essence until fully incorporated. The mixture should look creamy and homogeneous.
3. Prepare Dry Ingredients
Sift together custard powder, wheat flour, and corn flour. Stir in oats (and cocoa powder if making chocolate version). This ensures even distribution.
4. Combine Mixtures
Gradually add dry ingredients to wet mixture, kneading gently to form a soft dough. Don’t overmix – stop as soon as no dry flour remains.
5. Shape Cookies
Roll out dough to 1cm thickness between parchment papers. Cut with cookie cutters and transfer to lined baking tray, spacing 2cm apart.
6. Bake
Bake in preheated oven at 160°C for 30 minutes until lightly golden. Rotate tray halfway for even baking. Cookies will firm up as they cool.
7. Add Coating
Mix milk powder and icing sugar. While cookies are still warm (not hot), roll or dust them generously with the coating mixture.
Pro Tips for Perfect Cookies
Butter Temperature
Use butter that’s soft but still cool – about 20°C. Too warm and cookies will spread; too cold and they won’t cream properly.
Coating Timing
Apply milk powder coating when cookies are warm enough to make it stick but cool enough not to melt the sugar. About 5 minutes out of the oven is perfect.
Oat Choices
For best texture, use traditional rolled oats rather than instant oats. Pulse briefly in blender if you prefer finer texture.
Frequently Asked Questions
Can I skip the milk powder coating?
Yes, but the coating adds signature Malaysian flavor and texture. For alternative, try dusting with cinnamon sugar or leaving plain.
How should I store these cookies?
Keep in airtight container at room temperature for 2 weeks. The milk powder coating helps preserve freshness. Avoid refrigeration.
Can I make these without eggs?
Yes, substitute with 2 tbsp milk or yogurt. The texture will be slightly denser but still delicious.
Share Your Cookie Creations
We’d love to see your oat milk cookies! Tag us in your baking photos.