I love toffee and I love cookies, so these morsels rank pretty highly in my list of Best Things on the Planet. Next to John and Harper. Behind John and Harper, of course. It's best if I don't say how far behind.
Heath Bar Cookies
Adapted from Simply Recipes
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda* (see note)
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1 package Heath toffee bits
3 Heath bars, chopped
1/2 cup chopped walnuts
Sift together flour, salt, and baking soda. In a separate bowl combined chopped walnuts, chopped Heath bars, and toffee bits.
With a stand mixer, beat butter and sugar together for two minutes on medium speed. Beat in eggs, one at a time, and then beat in vanilla. Alternate between mixing in 1/3 of the flour mixture and 1/3 of the Heath mixture until just blended. (Adding chunks to a stand mixture will cause it to work a little harder, but it works fine.)
Refrigerate your batter for at least 30 minutes. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and place 1-inch dough balls 3 inches apart to avoid them spreading into one another.
Bake 10-12 minutes until edges begin to brown. Cool on cookie sheets for a few minutes and then remove to a wire rack to cool completely.
*Many commentors on the Simply Recipes post complained of flat cookies and suggest substituting baking powder. Well, I used baking powder and still had flat cookies, so I'm not sure there is a solution. The depth of the cookies is inconsequential once you taste these beauties, anyway.