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1 cup butter -- softened (or margarine, softened)
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 3.4 ounce package 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 milk balls -- chopped and melted
3/4 cup English toffee bits -- (or almond brickle chips)
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 at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
72 cookies
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 3.4 ounce package 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 milk balls -- chopped and melted
3/4 cup English toffee bits -- (or almond brickle chips)
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 at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
72 cookies
