Cookies. Up close and personal so you can see all the deliciousness.
Dark Chocolate Chips. Heath Bar Toffee Pieces. Oats. Butter.
Well, you can’t actually see the butter but it helps to know it’s there.
These cookies rock.
You want them. You need them. You know you do.
I got the idea for these cookies by cleaning out my freezer. Who knew that cleaning the freezer could be so inspirational. I found a bag of these Heath Toffee Pieces lurking sad and unloved in the back of the freezer.
I don’t actually remember buying them, but apparently I had a moment of genius at the store one day.
Heath Bar Bits and Chocolate Chips. Say yes.
Here’s what you need:
Heath Toffee Bits, Dark Chocolate Chips (not pictured), Brown Sugar, White Sugar, Flour, Butter, Eggs, Old Fashioned Oats (not instant), Baking Soda, Salt, and Vanilla.
Be sure your butter is nice and soft – sit it out at room temperature for a couple of hours before you start baking.
Pre-heat the oven to 350 degrees.
Beat 2 sticks of softened butter with 1 cup of brown sugar and 1/2 cup of regular old white sugar.
Remember to lightly pack the brown sugar into the measuring cup so that you get the most accurate measurement.
Add 2 eggs and 2 teaspoons of vanilla and mix it all together.
In a separate bowl, combine 1 1/2 cups flour with 1 teaspoon baking soda and 1/2 teaspoon salt.
I like to whisk the flour and other dry ingredients together to be sure that the baking soda is evenly dispursed throughout the flour and not in one clump in the bottom of the bowl.
With the mixer on low, slowly add the flour a little at a time and mix just until it is all incorporated. No need to overmix the flour.
Mixer Action Shot.
Add 3 cups of oats and mix them gently to combine.
Now for the good stuff. Add 1 (8 ounce) package of the little Heath Toffee Bits.
When I bought the Heath Bits, I didn’t realize that they were just the inside toffee pieces and not the outer chocolate coating that is on a regular Heath Bar. So to fix the lack of chocolate problem, I decided to throw in a bag of my favorite trusty dark chocolate chips.
Toffee, check. Chocoalte, check. Oats, check.
When these cookies bake, the toffee pieces get very oozy so it’s a good idea to line your baking sheets with some parchment paper before you bake. The cookies are very thin and will stick to an unlined baking sheet.
Parchment paper can be found near the aluminum foil in the store. Be sure to buy parchment and not waxed paper for baking.
Scoop out the cookie dough by the spoonful and place them on the baking sheet with plenty of room between the dough for spreading.
Bake at 350 degrees for 10-12 minutes. These are actually good a bit underbaked since they are so thin.
Cool the cookies on the tray for a few minutes before moving them to a wire rack to cool completely.
OR eat them warm.
Do you think it says something about me that while writing this post I consistently kept typing HEALTH Bar cookies?
I think it’s a sign.
Here’s the recipe: