Crispy Oat Milk Cookies Recipe - Easy Malaysian Butter Biscuits

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Crispy Oat Milk Cookies: A Malaysian Tea-Time Favorite

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. Perfect for beginner bakers and cookie lovers alike!

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. Follow our foolproof method for perfect results every time - great for gift-giving or afternoon tea accompaniment.

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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

Tip: Read reviews of the best mixers and ovens if you need to upgrade your baking tools for perfect cookies.

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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.

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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.

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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.

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