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| 11/5/2009 |
| Toffee Malted Cookies |
NEED 2 BOWLS:
1 cup softened butter or margarine
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs, beaten
1 - 3/4 oz. instant vanilla pudding mix
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed malted milk balls
3/4 cups english toffee bits or almond brickle chips |
| 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. In a separate bowl, mix the flour, oats, baking soda and salt, then add to the creamed mixture. Fold in the malted milk balls and the toffee bits (dough will be stiff). Drop by rounded teaspoons onto an ungreased baking sheets. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Let rest for 2 minutes before removeing to wire racks. Yields: about 6 dozen |
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