Malted Milk Ball Chewies

So I have a rating system for cookies.  It doesn’t involve stars or thumbs up – it involves cookies.  Or more specifically how many of the cookies did I eat!

Some cookies are just One Cookie recipes, meaning I ate one and was satisfied, I got a taste and that was enough.

Malted Milk Ball Cookies

But some cookie recipes are Five Cookie recipes and today’s recipe is one of them!  I think I ate at least five.  So much for portion control!!
Malted Milk Ball Cookies

I needed to make cookies to take to some of the ladies from church who are celebrating birthdays this month so it was the perfect excuse to give this recipe a try.  I found it over at Sprinkled with Flour – a pretty and delicious new blog I recently discovered.

The malted milk balls are a fun alternative to chocolate chips.  The cookies are a nice thin, crispy edged but chewy in the middle type of cookie.  The best kind.

Malted Milk Ball Cookies

So, don’t say I didn’t warn you!  A Five Cookie recipe!  I can’t be held for responsible for all the extra calories you may be consuming.  I better add a few more days onto that 30 Day Shred!

Malted Milk Ball Cookies

Malted Milk Ball Chewies


  • 3/4 C butter, softenend
  • 3/4 C brown sugar, packed
  • 3/4 C granulated sugar
  • 2 eggs
  • 2 vanilla extract
  • 2 C flour
  • 1 C quick cooking oats
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 C malted milk balls, coarsely chopped


  • Heat oven to 350 degrees
  • In your mixer, combine the butter and sugar and beat until light and fluffy
  • Add in eggs and vanilla and mix
  • In another bowl combine your dry ingredients - flour, oats, baking soda and salt
  • Add into the butter mixture and combine well
  • Add in malted milk balls
  • Bake on an ungreased baking sheet for 8-12 minutes, depending on the level of crispness you would like
  • Cool for a few minutes and then move to a wire rack


  1. says

    After reading this post the other day I can’t stop thinking about these cookies so I thought I would make them on Friday but I noticed both your recipe and the original do not have a yield on them. Do you remember how many they made? I want to bring them to two people with dinners I am bringing over and I want to know if I need to double the recipe. Thank you for your help.

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