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These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup plus chocolate chips and chunks, these are the best cookies I've ever tasted...and with six kids, I've made a lot of cookies over the years. -Teri Rasey, Cadillac, Michigan
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 361 calories, 19 g fat (7 g saturated fat), 15 mg cholesterol, 181 mg sodium, 47 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Chocolate Malted Cookies in Taste of Home October/November 1995, p25
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Reviewed on Feb. 04, 2012 by RachelE
These were good, but they just tasted like normal chocolate chip cookies to me. Of course, that is a good thing, but if I had to buy malt just for these, they probably wouldn't be worth it.
Reviewed on Nov. 07, 2011 by OkieMeMe
I've been making these cookies for over 3 years now and they are my all time favorite. They have definitely replaced plain chocolate chip cookies. They stay chewy and delicious but don't last long around my house especially when the grand kiddos are around!
Reviewed on Oct. 14, 2011 by mom2takaak
These are my family's favorite cookies. I was surprised to find the negative reviews here. The funny thing, though, is that it is the only cookie recipe where the dough isn't as good or better than the baked cookie! They are expensive to make, as has been mentioned before, and they do generally come out somewhat flat, but the flavor is out of this world!
Reviewed on Aug. 21, 2011 by Arloween
I am preparing to make this recipe but plan to cream butter rather than shortening and brown sugar and bring butter close to room temp and beat butter first to get air in the ingredients. That should make those cookies rise up and not be flat. Just a thought to those flat cookies.
Reviewed on Jul. 14, 2011 by angeleyes329
This is not a good recipe. Wish I read reviews before I even made it. Too expencive to make again.
Reviewed on Mar. 24, 2011 by vipcol
forgot to rate the recipe in my review!
Made this cookie last night, turned out great. I didn't have butter flavored shortening, so I used 3/4 cup white shortening plus 1/4 cup butter. Yes, the vanilla amount is correct. I find the 375 temp too high, but they turned out great at 350. I formed some of them into balls as the directions said, and dropped some of them by teaspoons full, and found little difference in outcome, so I do the quicker drop method.
Reviewed on Dec. 21, 2010 by dodgedsm
Love these cookies!!! Never had a problem with them not turning out. Always good! I make them all the time and they are always the same.
Reviewed on Dec. 05, 2010 by lprom
The oven seemed too hot, there wasn't enough flour to make the dough stick together properly. I'm wondering if there were misprints in the recipe.
Reviewed on Nov. 06, 2010 by cookadoodle
not a fan of malt but i couldnt resist there scrumptious ooey gooey cookies! also this recipe makes at least 30 large cookies
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