The cookie jar is full again. This time with Chocolate Malted Cookies, a recipe I’ve had for years that I got from a Taste of Home magazine.
Here’s the recipe:
1 cup butter-flavored shortening (I used 1 stick of butter and 1/2 cup shortening)
1 1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chunks (I used chips)
1 cup (6 ounces) milk chocolate chips
In a mixing bowl, combine the first 5 ingredients; beat for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2-inch balls; place 3 inches apart on ungreased baking sheets. Bake at 375º for 12 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.
Yield: about 1 1/2 dozen