KITCHEN SCOOP: Heath Bar & Pecan Cookies
Heath Bar & Pecan Cookies
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
3/4 cups sugar
1 teaspoon vanilla
4 finely chopped Heath Bars, 1.4 ounces each (total of 5.6 ounces) or 2/3 cups Heath Milk Chocolate Toffee Bits*
1/2 cup chopped pecans
1. In medium bowl sift together flour, salt and soda. Set aside.
2. In the large bowl of an electric mixer, mix together the butter and sugar until light and creamy, about 2 minutes on medium high. Add the egg and vanilla and mix to incorporate. Mix in the reserved flour mixture a ¼ cup at a time to prevent a “flour cloud.”
3. Turn off the mixer and by hand stir in the candy bar and nuts. Cover with plastic wrap and refrigerate for 20 to 30 minutes, or until nice and firm.
4. Preheat oven to 350 degrees. Drop by cookie dough scoop (heaping tablespoon) onto parchment- lined cookie sheet about 2 inches apart. Bake for 12 minutes or until lightly browned on the edges. Cool on cookie sheet for 5 minutes and then transfer to a cookie rack to cool completely. Store covered.
*Note: I prefer chopping my own candy bars, but you can substitute the chocolate covered toffee bits that are available in the chocolate chip section of some grocery stores.