Nancys Decadent Heath Bar Cookies Recipes

HEATH BAR COOKIES

Steps:

• Line the cookie sheets with parchment paper, silicone mat, or aluminum foil with the glossy side down.
• Whisk together the flour, salt, and baking soda in a small bowl. Set aside.
• In a large bowl, beat together the softened butter with granulated and brown sugars on medium heat for about 2-3 minutes, or until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla.
• Gradually add the dry ingredients to the butter mixture. Beat at a low speed just until combined. Gently mix in the chopped candy bits. Chill the dough for at least 30 minutes or overnight.
• Preheat the oven to 350 degrees Fahrenheit. Drop spoonfuls of the cookie dough onto lined cookie sheets, placing them 3 inches apart.
• Bake them for 10 to 11 minutes, or until the edges are slightly browned. The centers will still be soft and moist.
• Let the cookies cool on the cookie sheets for 2 to 3 minutes, then transfer onto a wire rack to cool completely. Enjoy with a glass of milk.

NANCY'S DECADENT HEATH BAR® COOKIES

Steps:

• Preheat oven to 350°. Place length of foil on flat surface (or on cookie sheet, see "Optional:" in Introduction.) In large bowl, beat shortening, brown sugar, milk or cream, and vanilla on medium speed of electric mixer until well blended. Add egg. Beat well. Stir together flour, salt and baking soda. Gradually add dry ingredients to sugar mixture, beating at low speed, just until well mixed. Stir in chocolate, toffee chips (and nuts, if desired). Drop by rounded tablespoons 3" apart onto ungreased cookie sheet. (These cookies spread a bit more than regular chocolate chip cookies.) Bake 10-11 min, or until cookies are set. Cookies will appear soft and moist, and a little puffed-up, which will drop as they cool. Do not overbake. Cool 2 minutes; remove from cookie sheet to foil. Cool completely. Store in tightly sealed container.

HEATH BAR COOKIES

Steps:

• Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine toffee pieces and chopped walnuts. Set aside.
• Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.
• 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).
• Preheat oven to 350°F On cookie sheets lined with parchment paper, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!).
• 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.