1 c. butter, softened
1/2 c. sugar
1/2 c. Packed brown sugar
2 Eggs
1 pkg. (3.4 oz.) Instant vanilla pudding mix
1 tsp. Vanilla
2 1/4 cup Flour
1 cup Quick cooking oats
1 tsp. Baking soda
1/2 tsp. Salt
1 cup Malted milk balls, chopped
3/4 cup English toffee bits or almond brickle chips

In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture. Fold in malted milk balls and the toffee bits (dough will be stiff). Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.

Bake at 350°F for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Yield: 6 dozen.