These were originally made with margarine.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.
