The result? A consistent warm, toasty richness that elevated even the simplest butter cookies to “what’s IN this?” territory. I hadn’t baked with malted milk powder before, so I looked ...

Stir in the flour, baking powder, baking soda ... Store, airtight, at room temperature for up to a week. Recipe from Milk and Cookies by Tina Casaceli/Chronicle Books, 2011.