Toffee Malt Cookies
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 pkg. (3.4 oz.) instant vanilla pudding mix
- 1 tsp. vanilla
- 2 1/4 cups all purpose flour
- 1 cup quick cooking oats
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup malted milk balls, chopped
- 3/4 cup English toffee bits or almond brickle bits
- In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. Combine the flour, oats, baking soda and salt.; add to creamed mixture. Fold in the malted milk balls and the toffee bits (dough will be stiff). Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350u0b0 for 12 to 15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Makes about 6 dozen cookies.
butter, sugar, brown sugar, eggs, vanilla, flour, cooking oats, baking soda, salt, milk, toffee bits
Taken from www.cookbooks.com/Recipe-Details.aspx?id=148778 (may not work)