Sparks from the Kitchen

Over the holidays I had a surpise appendectomy while on vacation in Mexico so I can’t cook anything that requires lifting etc…and I need to lay around on the couch to recover. I’ve also been craving cookies since the surgery. One of my favorite candy of all time is the Heath Bar.  While I was grocery shopping on Saturday I saw a bag of the bits in the baking aisle and decided to make the recipe for the Brickle Drop Cookies on the back of the bag. And the cookies are absolutely delicious!!!

My dog was happy too-he got to lick the beaters as there’s no chocolate in the cookies. Happy Tim 🙂

Brickle Drop Cookies

1  cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

1 tsp vanilla extract

1/2 tsp salt

3 eggs

3 1/2 cups all purpose flour

2 tsp baking soda

2 tsp cream of tartar

1 8oz package Heath Bits-O-Brickle Toffee Bits (one bag)

Pre-heat oven to 350.   Line a cookie sheet with parchment paper.

In a large bowl beat butter, sugar, brown sugar, vanilla and salt until blended. Add eggs and beat well.

Stir together flour, baking soda and cream of tartar.  Add gradually to the butter mixture, beating until blended. Stir in the toffee bits.

Scoop heaping teaspoons of batter onto the cookie sheet, leaving about 1 inch between cookies. Bake for 8-10 minutes or until slightly browned.  Allow to cook slightly on the cookie sheet then eat them. 

Store cookies in an airtight container.

Makes about 6 dozen cookies.

I froze half of the batter for these cookies so that I only made about 30. I wrapped the dough twice in plastic wrap, taped the recipe to the top and put into a ziplock bag.

Slightly adapted from Heath Brickle Bag recipe.