1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 package (3.4 ounces) instant vanilla pudding
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 malted milk balls, chopped
3/4 cup English toffee bits or almond brickle chips
In a large mixing bowl, cream the butter and sugars until light and fluffy.
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 350° for 12-15 minutes or until golden brown.
Cool for 2 minutes before removing to wire racks. Yield: about 6 dozen.
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