These cookies are yum!
MCCALL'S CHOCOLATE MALTED COOKIES
1 1/4 cups flour
1 cup instant sweetened chocolate malted milk powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup soft butter
1 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1/4 cup undiluted evaporated milk
1 cup coarsely chopped walnuts
Sift together flour, malted milk powder, baking powder, and salt; set aside.
In a large bowl, Beat butter, sugar, egg, and vanilla until fluffy; beat in milk until smooth. Gradually stir in flour mixture, mixing until well combined. Stir in nuts. Refrigerate for at least 1 hour.
WHEN READY TO BAKE:
Drop by teaspoons onto lightly greased cookie sheets.
Bake at 350 degrees F for 10 minutes. Do not overbake these, they should look undercooked. Remove to wire rack to cool.
Makes 4 dozen cookies.
Recipe: McCall's Cookie Collection #M1 (1965)
Photo: Kathy-MA
MCCALL'S CHOCOLATE MALTED COOKIES
1 1/4 cups flour
1 cup instant sweetened chocolate malted milk powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup soft butter
1 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1/4 cup undiluted evaporated milk
1 cup coarsely chopped walnuts
Sift together flour, malted milk powder, baking powder, and salt; set aside.
In a large bowl, Beat butter, sugar, egg, and vanilla until fluffy; beat in milk until smooth. Gradually stir in flour mixture, mixing until well combined. Stir in nuts. Refrigerate for at least 1 hour.
WHEN READY TO BAKE:
Drop by teaspoons onto lightly greased cookie sheets.
Bake at 350 degrees F for 10 minutes. Do not overbake these, they should look undercooked. Remove to wire rack to cool.
Makes 4 dozen cookies.
Recipe: McCall's Cookie Collection #M1 (1965)
Photo: Kathy-MA
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