Heath Bar Cookies

Jim (and the girls) were running out of cookies so I ran across this recipe the other day and gave it a shot. A good shot. The original cookie calls for either chopped up Heath bars or chocolate covered toffee bits. I really didn't want to spend the money buying 8 Heath bars, and I could only find an 8-oz bag of English toffee bit (sans chocolate), so I just bought these and threw in half a bag of milk chocolate chips. It worked. I threw in a photo of the dough showing my handy-dandy cookie scoop I found at Bed, Bath, and Beyond. Super cool!

HEATH BAR COOKIES

2 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

2 sticks butter, softened

1 cup granulated sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla

1 1/2 cups chopped Heath Bar pieces (eight 1.4 oz bars) or 1 (8 oz) package of chocolate-covered toffee bits (I used an 8 oz bag non-chocolate covered toffee bits and about 6 oz milk chocolate chips)

In a medium bowl, whish together the flour, salt, and baking soda. Set aside. In a large bowl (or the bowl of an electric stand mixer), with an electric handheld mixer, beat together the butter and sugar. Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy. Add the flour mixture and stir to combine. Once it is about halfway combined, add the heath bits (or toffee bits and chocolate chips) and mix until all the ingredients are mixed together. Chill the cookie dough a couple of hours.

Preheat the oven to 350. On cookie sheets lined with parchment paper or a Silpat liner, scoop the cookie dough into about 1" balls. Place the dough about 2" apart on the cookie sheets (they do spread).

Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cookies cool for a few minutes on the cookie sheet. Transfer the cookies to a wire rack to cool completely.