Thursday, November 19, 2009

Heath Bar Cookies


I stumbled upon this cookie recipe on Simply Recipes and made it for my monthly CBS brunch today. Her first quote about these cookies on Simply Recipes were "OMG, these are the best cookies I've ever eaten in my life". How can you bypass a recipe with a quote like that? I've never even heard of Heath Bars, but knew this was a cookie worth trying out.

What did I think about them? I wouldn't say they were the best cookies I've had, but WATCH OUT they were indeed very addicting. Hubby pounded down 5 of them in one sitting when he came home after work and normally he has pretty decent self-control when it comes to sweets. I couldn't help constantly snacking on them myself (I think I ate 15 of them....arrrggghh), love love love the toffee in the cookie. I followed the recipe to the letter, but if I were to make it again, I would replace 1/2 of the white sugar with brown sugar, add more crushed up heath bars and make the cookies bigger in size.

Ingredients:
2 1/2 cups of all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups of sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)
1/2 cup chopped walnuts

Directions:
1. Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.
2. 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.
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).
4. Preheat oven to 350 degrees. On a cookie sheet lined with parchment paper or Silpat, 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 to big. These cookies spread).
5. Bake for 10-12 minutes, until edges are starting to brown. (I baked for 10 minutes and thought that was a little too much, probably would only bake it for 8-9 minutes next time). 
6. Remove from oven, let it cool for a few minutes. Then transfer cookies to a wire rack to cool completely.

Makes bout 6 dozen cookies (I was only able to get 44 cookies)

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