Somedays, you just need a cookie. You are late for work, lost your homework, burnt dinner, you know what I mean. When you are having one of those days, this is the cookie that you want. Buttery, sweet, chocolatey. Crisp on the outside, and soft and chewy on the inside. These cookies are the only cookies that I have ever made that do not taste good straight out of the oven. They need to cool completely to let the Heath Bars get crunchy again. They are worth waiting for, believe me.
This recipe comes from my friend Shawna of styleberryBLOG, hers calls for 2 cups of chocolate chips and 1 cup of nuts, but I wanted Heath Bars, so that is what I used.
1 cup room temperature butter
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
1 teaspoon baking soda
2 teaspoons hot water
3 cups flour
1/2 teaspoons salt
1/2 teaspoon cream of tartar
1 bag mini Heath Bars (unwrapped)
- 1 cup room temperature butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 3 cups flour
- 1/2 teaspoons salt
- 1/2 teaspoon cream of tartar
- 1 bag mini Heath Bars (unwrapped)
- Put all of the mini Heath Bars in a ziploc bag and crush them with a rolling pin. I like big and little chunks in my cookies, so I left some big pieces. Set aside.
- Cream together the butter with both sugars. Cream until very light and fluffy, about 5 minutes.
- Add the eggs one at time, and the vanilla. Scrape the bowl.
- Add 2 cups of flour. Dissolve the baking soda in the hot water. Add the baking soda mixture, the last cup of flour, salt, and cream of tartar to the bowl.
- Add the Heath Bars and mix until just combined.Using an ice cream scooper, add scoopfuls to a baking sheet lined with parchment paper.
- Bake in a preheated 350 degree oven for 10 minutes. Let cool.