- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (8 ounces) unsalted butter
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups chopped Heath Bar pieces (or substitute)
- 1/2 cup chopped walnuts
- Whisk together the dry ingredients:
In a medium bowl, vigorously whisk together the flour, salt, and baking soda. Set aside.
In a separate bowl, combine the Heath Bar pieces and chopped walnuts. Set aside. - Beat the butter, sugars, and vanilla, then add eggs:
In a large bowl, beat together the butter, brown and white sugars, and vanilla. Beat in the eggs one at a time. - Make and chill the dough:
Add the flour mixture a third at a time, beating after each addition. Mix in the Heath bar walnut mixture. Chill cookie dough for at least 30 minutes (better to chill for an hour or longer). - Spoon the dough onto the cookie sheet:
Preheat oven to 350°F. On cookie sheets lined with parchment paper spoon out the cookie dough.
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!) - Bake:
Bake at 350°F for 10 to 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. Enjoy!
Heath Bars are a popular American chocolate-covered-toffee candy bars. They contain toffee, almonds and milk chocolate.
They were originally made by L.S. Heath (hence the name) in 1914. A former school teacher, Mr. Heath bought a candy store for his sons, who expanded it to an ice cream parlor and a factory.
In the 1980s, after years of family squabbling, the Heath Bar was sold to Leaf, Inc., a Finnish company. That company and the Heath Bar was later bought by The Hershey Company in 1996. Hershey, who made the Skor bar as competition to the Heath Bar, now owns both.