Whopper Cookies

Found this recipe online, it was one of my "Baking Saturday" creations. This recipe baked up a delicious and very unique-tasting chewy, crispy, malted milk cookie of goodness. They are great when warm and gooey,, but resist the temptation to eat them all right out of the oven - they are even better the next day. After sitting, you can really taste a lot more of the malt flavor.

Whopper Cookies

Ingredients:

2 1/4 c. all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

3/4 c. butter, room temperature

1 c. sugar

1/2 c. milk

1 tsp. vanilla extract

1 1/2 c. roughly chopped Whoppers/malted milk balls

Preheat the oven to 350F and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Stir in milk and vanilla, then gradually blend in the flour mixture. Do not overmix; stir only until no streaks of flour remain. Stir in the chopped Whoppers/malted milk balls.

Drop into 1-inch balls (Tbsp.-sized balls) on the prepared baking sheet and bake for 12-14 minutes, until lighty browned.Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies.