Heath Bar Cookies

1. 1

   Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine toffee pieces and chopped walnuts. Set aside.

2. 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. 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. 4

   Preheat oven to 350u00b0F 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!).

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.