Mrs. Fields Malted Milk Cookies

from fooddownunder.com #169674

YIELD: 13 chocolate dipped; 21 original cookie dough

COMMENT: very sweet, crunchy chocolate covered cookies

CHANGES: Halved the recipe
1. 1/4 c sugar - instead of 1/2c
2. 1/4 c marg, 1/4c butter - for 1/2c butter
3. 2/3 c chips - for 1 c

EQUIPMENT: Mid rack; lined thin, insulated with another thin; 2x5, 4x6 cookies

PROCEDURE:
1. Not a runny batter. Freeze approx 1 hour in KA after mixing. Scoop,place in 9x9 sq, cover plastic.Freeze overnight
2. Then transfered to refrigerator and chilled approx 4hrs.
3. Once inside oven, baked 325º-350º and it started melting. REason: not enough flour to hold its shape. Turned paper thin
4. Removed from oven after 20min. Hard & set cookies stick to liners and hard to rmoved - everything was so oily (fat separates from cookies)
5. Rolled into small balls, got 13 instead of the original 21 from the cookie dough
6. IMPROVISED: Melt Semi sweet chocolate, around 4 oz. Microwave to melt. Dipped in balls. Place in lined 8x8, chill til set
7. Wrapped in cellophane - candy style

RECIPE:
1/8 c All purpose flour

3/4 c Plain malted milk powder

1/2 t Baking soda

1/4 t Salt

1 c White sugar

1/2 c Light brown sugar firmly

1 c Salted butter softened

2 Eggs

2 t Pure vanilla extract

2 T Sweetened condensed milk

12 oz Milk choc. chips

1. Preheat oven 300º

2. Combine flour,malt,soda, salt. Mix well with whisk

3. Cream butter, sugars. Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy.

4. Add the flour mixture and choc. chips, and blend at low speed until just combined. Dont ovemix

5. Drop by round Tablespoons onto ungreased sheet, 2" apart

6. Bake 24-25min til cookies are slightly brown along the edges

7. Transfer cookies imm to a cool surface