August 11, 2010
I bought a large container of Whopper's at the store the other day, with the intention of making cookies with them. I naively left the box on the counter - thinking them safe - and returned to find the box nearly empty. There was just one, lonely little malt ball looking up at me, wondering where the rest of his malted friends had disappeared to. Naturally, I put the little guy out of his misery and popped him in my mouth, letting him join the fate of his friends. Now I had to return to the store and buy another box.
I should have learned my lesson and made the cookies as soon as I got back home, but again I procrastinated, this time stashing the box on top of the refrigerator - thinking myself sneaky. I should have known I live in a house of candy sniffing pro's. This time, I intercepted the culprits when the box was only half empty, and managed to salvage the rest to make my cookies. The result was a thin, chewy cookie with hints of malt balls. It was very good, and the texture would make a great ice cream sandwich. In fact, I may go to the store to buy ice cream just for that reason.
3/4 tsp salt
Preheat oven to 350F. In a mixing bowl, beat the butter and sugars together at medium speed until creamy. Add the eggs and vanilla, mixing until blended. In a medium bowl combine the flour, oats, baking soda, and salt. Gradually add the flour mixture to the butter mixture, mixing well. Stir in the chopped malted milk balls, and if desired pecans. Drop by tablespoons onto an ungreased baking sheet. Bake 8-12 minutes, depending on how crisp you like your cookies. Let cool for 1 minute, then transfer cookies to a wire rack to cool completely.