Prep 20 mins
Cook 12 mins
Another TOH favorite!
- 1 cup butter, softened
- 1⁄2 cup sugar
- 1⁄2 cup packed brown sugar
- 2 eggs
- 1 (3 1/2 ounce) box vanilla instant pudding mix
- 1 teaspoon vanilla
- 2 1⁄4 cups 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 3⁄4 cup almond brickle chips
- In a large 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 inches apart onto ungreased baking sheets.
- Bake at 350°F for 12-15 minutes or until golden brown.
- Cool for 2 minutes before removing to a wire rack.
These are tasty little gems. I started making them and then realized I was out of brown sugar. I just doubled on the white but know the brown sugar would really add to the flavour. I used Skor toffee bits and they worked fine. I would really suggest using parchment paper as the toffee bits melt and stick to the pan. They do come off easily with hot water but it slowed me down a bit. I have these tucked away in the freezer for my Christmas tray -- will they last? Hmm, that is the question! Thanks for a nice and different recipe.
Wow - fantastic! They are great cookies, very rich tasting and surprisingly soft, even the next day. I used skor chippets which are tiny, so I think a half a cup would have been fine. Next time I'm going to increase the malted milk balls, I didn't have quite a cup's worth. I chopped them each into 4-6 pieces which seemed to work fine (my ulu was perfect for this). I used my silpat sheet which was great, because some of the toffee bled out and would have been a bugger-bear to clean from a pan. I did put a dozen balls in the freezer, and am going to see how they cook from there next, that way I can always have some ready. Coffee B, I don't know how to thank you, these will definitely be made often in our house. Thanks!! ***********Update 7-27-12 ***** I froze 12 of the raw cookie balls. I took them out last night, let them thaw for a while and then baked. Came out fantastic! Great to have on hand for the unexpected guest.
This is my favorite cookie! Thank you for posting, I have had the recipe card for many years, and my little one chewed it up so I thought I had lost the recipe. Thanks!