The last 3 days have not been fun.
Did one of my family members get really sick? No. Did my car get a flat tire? No. Did I run out of sugar? No. And thank goodness for all of that!
It’s just the other side of blogging. The back end side. The web hosting side. The dark, dark, dark, side. It’s the side I’d love to never ever have to deal with. Especially when things go awry.
Hopefully you didn’t even notice the site was down and wonky. Hmm. Wait, that would mean you weren’t checking the site, which is bad. Well, either way, it’s fixed (I think) and running smoothly again (I hope) – thanks to WP Site Care, BTW. I cannot say enough great things about them. They’ve bailed me out a few times now. Troubleshooting, fast response time, patient…reealllly patient for the technically inept like me. Poor guys.)
Anyway. Stress does not do a body good. Although an excellent diet plan.
Except for the fact that I’ve been stress eating my way through these Malted Milk Ball cookies, so it all balances out.
Malted Milk Ball Cookies
Prep time: 30 minutes
Cook time: 10 minutes
• 3/4 cup unsalted butter, softened
• 1 1/4 cups packed brown sugar
• 1 cup granulated sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1/4 cup vegetable oil
• 1 1/2 teaspoons vanilla
• 3 1/2 cups all purpose flour
• 1 1/2 cups bran cereal
• 3 cups malted milk balls, crushed
Preheat oven to 375. In an extra large mixing bowl beat butter with an electric mixer for about 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until well combined, scraping down the sides of bowl occasionally. Beat in eggs, oil, and vanilla. Beat in the flour a little at a time. Add in the cereal and 2 1/2 cups of the crushed malted milk balls, reserving a 1/2 cup to sprinkle on top of cooked cookies.
Using a tablespoon sized cookie scoop, shape dough into 1-1/2-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until golden. Remove from oven and immediately sprinkle the reserved malt ball crumbs over the tops; let sit for about 1-2 minutes and transfer to a wire rack to cool completely.
(originally from Betters Homes and Gardens Magazine)