Heath candy bars are right up there with sour punch straws on my list of favorites ;). I love cookies with heath too. It gives the cookies a delicious caramel, toffee flavor. If you’ve never made heath cookies before you should definitely give this recipe a try! They’re delicious! Unfortunately, mine are all gone…guess I’ll have to go make some more =). The key to making good cookies with heath is chilling the dough and using parchment paper or a silpat. Otherwise, your cookies will spread too thin and will be very hard to remove from the cookie sheet. Enjoy!
Heath Bar Cookies
2-1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup (2 sticks) unsalted butter, softened
1-1/2 cups sugar
1 tsp vanilla
1-1/2 cups chopped Heath Bar or Heath Bar Bits
1/2 cup chopped pecans
1. Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped pecans. Set aside.
2. Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.
3. Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour or longer).
4. Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, scoop dough onto prepared sheets using a 1-1/2 tbsp scoop.
5. Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely. Makes about 6 dozen cookies.
*from Simply Recipes