- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 package (3.4 ounces) 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 malted milk balls, chopped
- 3/4 cup English toffee bits or almond brickle chips
- In a large bowl, cream 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 and mix well. Fold in malted milk balls and 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: 7 dozen.
Reviews forToffee Malted Cookies
"We love these cookies. Love the malted milk balls in the recipe and the pudding makes them moist."
"Made these cookies for my grand kids & also for someone coming home from the hospital. They all loved them! Awesome recipe, thanks for sharing it."
"this is the best cookie recipe I have ever made. I can't have nuts so I used 1/2 cup of minature caermels. I had to make a double recipe."
"Best cookies in the world!!"
"forgot to rate it :)"
"I LOVE this cookie recipe, but I modify it just a bit. I use granular Splenda for the 1/2 C sugar and Splenda Brown Sugar blend for the 1/2 C brown sugar. I also use 1 C coconut in place of the malted milk balls.No one can tell they are lower in sugar and the coconut makes them chewy. I've never had anyone say no to a second cookie! :)"
"really, really, a great cookie"