My wife makes great cookies. I don’t know what it is about them when she makes them, but they just come out better than anyone else’s cookies, most of all mine. That is why I leave the cooking baking to her. She is the expert. Michelle knows how much I like Heath Bars. Heath bars are really the only candy bar that I can say I really like and would eat regularly. I just love the English toffee in them. When we saw the Heath bar brickle bits in the supermarket not that long ago, Michelle knew right away I was going to want to try them out and have some cookies. This is the recipe that is right on the back of the package and is also available through Hershey’s website (the maker of Heath bars).
Heath Bar Brickle Drop Cookies
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (1- 8 ounce package) Heath Bits ‘O Brickle Toffee Bits
Preheat the oven to 350 degrees. Lightly grease a cookie sheet or line it with parchment paper.
Beat the butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until blended. Add the eggs; beat well. Stir together the flour, baking soda and cream of tartar; gradually add the flour mixture to the butter mixture, beating until well blended. Stir in the toffee bits. Drop by heaping teaspoons onto the prepared cookie sheet.
Bake the cookies for 8 to 10 minutes or until lightly browned. Cool slightly and remove them to a wire rack to cool completely. Repeat the process with the remaining cookie dough.
The recipe says it makes about 6 dozen cookies, which seems to be about right. These cookies come out most and chewy and have the great toffee flavor to them. They go great with a nice cup of coffee or just as a midnight snack when you have to get up and walk the dog at night. For me, they rank right up there with Michelle’s chocolate chip cookies and her oatmeal raisin cookies, both family favorites around here.
That’s all I have for today. check back again to see what recipes come up next. I do have recipes for some polenta with roasted vegetables, a homemade Shake N’ Bake pork chops recipe, and I have the dough for the ciabatta bread proofing right now, so we’ll have that one this week as well and anything else that may come along that strikes my fancy. Until next time, enjoy the rest of your day and enjoy your meal (or your cookies)!