Toffee Whopper Oatmeal Cookies

These were originally made with margarine. Though I grew up on Imperial, I have not bought margarine for thirty years. I use butter.

In the grocery store, they have Heath toffee bits, which were good in these cookies. At Cash and Carry, I bought a bag of Heath bits that are made of the entire Heath bar, including the chocolate. They made these cookies even chocolatier, which I like. The original called for vanilla pudding rather than the malted milk powder which made them less malty. Shari liked the texture better that way.

Adapted From:

Confessions of a Cookbook Queen, among others

 Yield:

36

 Ingredients:

1 cup butter, at room temperature

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs

1 cup malt powder (like Carnation)

2 teaspoons vanilla extract

1 cup oats

2¼ cup all-purpose flour, 10 ounces

½ teaspoon salt

2 teaspoons baking soda

1 cup Whoppers, chopped coarsely

1 cup toffee bits

 Directions:

1. Heat oven to 350 degrees.

2. In the bowl of a mixer, beat butter and sugars until fluffy, about 2 minutes.

3. Add eggs, one at a time, beating until well mixed after each.

4. Add pudding mix and vanilla. Beat until mixed in.

5. In a medium bowl, combine oats, flour, salt, and baking soda. Add to the butter mixture. Beat until combined.

6. Fold in Whoppers and toffee bits.

7. Form into 2 tablespoon balls. Place on prepared baking sheets.

8. Bake about 12 minutes or until edges turn golden brown.

9. Let set on sheet for about 3 or 4 minutes and then remove to a cooling rack.

Here is a counter full, ready to go to the emergency department on Thursday night.