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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Heath Cookies Recipe

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This recipe for Heath Cookies is from Los Dedos Cocina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 cup (2 sticks) butter, softened
1/2 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
1 (8 oz.) package toffee bits (chocolate covered or regular)
Directions:
Directions:
In a medium bowl, whisk together flour, salt and baking soda. Set aside. In a large bowl, beat together the butter and sugar until fluffy. Beat in eggs and vanilla and mix until creamy. Add 1/2 the flour mixture and stir to combine. Add the rest of the flour mixture and stir. Once it's about halfway combined, add heath toffee bits and mix until all the ingredients are mixed together. Chill cookie dough for 30-60 minutes.

Preheat oven to 350 degrees. Line cookie sheet with parchment paper, scoop dough in balls with tablespoon. They will spread, so place balls 2 inches apart. Bake 10-11 minutes until edges turn light brown. Remove from oven and let cool for a few minutes on sheet. Transfer to wire rack to finish cooling.
Number Of Servings:
Number Of Servings:
4 1/2 dozen
Personal Notes:
Personal Notes:
Luke prefers these cookies with toffee bits only and no chocolate. Both are good, but I agree with Luke!

 

 

 

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