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767 - Malted Milk Ball Cookies #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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767 - Malted Milk Ball Cookies #

(by Shirley McNevich)
3/4 cup softened butter
1 1/4 cups Domino's dark brown sugar (packed)
1 cup white sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
1/4 cup canola oil
1 1/2 tsp. vanilla
3 1/2 cups flour
1 1/2 cups Kellogg's All-Bran cereal (original)
3 cups malted milk balls (crushed)

In a mixer add butter--beat. Add brown sugar, white sugar, baking soda, and salt--beat until combined. Add eggs, oil and vanilla--beat until smooth. Add as much of the flour as you can--beat. If it gets too stiff for mixer, add the rest of the flour and stir with a wooden spoon. Add All-Bran cereal--stir with a wooden spoon. Place malted milk balls in a Ziploc bag--crush them with a rolling pin. Reserve 1/2 cup of the crushed milk balls for topping. Add remaining milk balls into the batter--stir with a wooden spoon. Shape the dough into walnut sized balls. Place cookie balls on to greased cookie sheets 2" apart. Bake at 375 degrees for 8-10 minutes. Remove cookies from oven and sprinkle the tops of the warm cookies with the 1/2 cup of the reserved malted milk balls. Cool on the cookie sheets for 2 minutes before removing them.

 

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