Heath Cookies

I am no cookie queen, but with the office cookie exchange a couple of days away, I was convinced that I could make an awesome cookie using only items I already had on hand in my pantry. In addition to the normal kitchen staples (flour, sugar, butter) I had a half bag of mini chocolate chips, some pecans, some Heath Bar toffee pieces on hand...The Heath Cookie was born.  Here is the recipe:

2 sticks butter, softened

1 1/2 cups packed brown sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 cup Heath toffee pieces

1/2 cup mini chocolate chips

1/2 cup chopped pecans

Using a stand mixer with the mixing paddle attached, cream together softened butter and brown sugar. Beat until fluffy.  Add eggs one at a time, then add vanilla.

Sift together flour, baking soda, and salt - mix into butter mixture. Add remaining ingredients.  Mix until well blended.  You may have to use a spoon or a spatula to mix once you get all of the chips and nuts in the bowl.

Cover and place in the refrigerator for at least one hour.

Preheat oven to 325 degrees.  Line a quality cookie sheet (no flimsy pans) with parchment paper.  Using a small ice cream scoop, drop cookies onto cookie sheet, leaving about 2 inches between cookies on each side.  When the cookies begin to cook, you do not want them to touch each other.  Bake for about 10 minutes.  Watch for the edges to brown.  Do not let them get too brown and overcook.

Immediately remove the cookies from the pan, and allow them to cool on a wire rack.  Once the cookie are cool, place in an airtight container.

These cookies will have crisp edges and a chewy center.  They are not overwhelming chocolate, perfectly sweet, and just the right amount nutty.  They go great with a cup of coffee or a glass of milk.

Enjoy.