Malted Toffee Cookies
1 c. butter, softened
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 package (3.4-ounce size) instant vanilla pudding
1 tsp. vanilla extract
2-1/4 c. flour
1 c. quick-cooking oats
1 tsp. baking soda
1/2 tsp. salt
1 cup malted milk balls (Whoppers), chopped
3/4 cup English toffee bits or almond brickle chips
Directions: Preheat oven to 350 degrees. 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. 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 for 12-15 mins or until golden brown. Cool for 2 mins before removing to wire racks.
YUM! YUM! YUM! Carolyn, are you packing???