#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.