15 May 2011

Malted milk ball chewies

Wow, let me just say, I am so glad I made these cookies!  Crispy edges with a chewy center and studded with chunks of pecans and malted milk balls, they’re a great twist on the classic chocolate chip cookie.

To be honest, I’ve never cared much for malted milk candies over the years, but when I broke open that carton of Whoppers, the aroma was so enticing I couldn’t resist popping a few into my mouth right then and there.  And the cookies are even better! 

I love eating these still warm from the oven.  Crisp edges of cookie give way to a nicely soft and chewy center, with little bits of melted malt and chocolate.  I usually make up a big batch of cookie dough and store it in the fridge so that whenever I want a freshly-baked cookie, I take an ice-cream scooper and take a portion out, bring it to room temperature, and then bake it off in my toaster oven.  As the dough ages, it takes on a what I'd describe as a golden, caramel-y flavor that's absolutely divine.  But either way, both the freshly-made as well as the well-aged dough will turn out great batches of cookies.

Make these malted milk candy chewies soon! 

Malted Milk Ball Chewies 
Adapted from Sprinkled with Flour 

¾ cup butter, softened
1 cup brown sugar, firmly packed
½ cup granulated sugar
2 large eggs, room temperature
1 ½ tsp. vanilla extract
2  cups all-purpose flour
1  cup quick-cooking oats
1 tsp. baking soda
1 tsp. salt
2 cups malted milk balls, coarsely chopped
¾ cups pecans, coarsely chopped

Beat butter and sugars together with an electric mixer until creamy.  Add eggs and vanilla, and mix until smooth.  Add the remaining ingredients and mix well.

Drop room-temperature cookie dough by tablespoons onto an ungreased baking sheet, spacing them 2-inches apart (dough will spread out into thin, wide cookies during baking).  Bake in a pre-heated oven at 350 F for 10-12 minutes, depending on how crisp you like your cookies.  Let cookies cool on the baking sheet for 1 minute before transferring to a cooling rack.

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