Nancy'S Decadent Heath Bar® Cookies
- 1/2 cup Crisco solid shortening
- 1/4 cup butter, softened
- 11/4 cups firmly packed light brown sugar
- 1 tablespoon vanilla extract (that's not a typo... it's about 3X the normal amount of vanilla)
- 2 tablespoons milk or cream
- 1 egg
- 13/4 cups + 2 tablespoons unsifted all purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt (also a bit more than usual for a batch this size)
- 12 oz. semisweet chocolate chips
- 6 oz. Heath Toffee Bits
- 3/4 cup chopped pecans or walnuts (optional)
- Preheat oven to 350u0b0. Place length of foil on flat surface (or on cookie sheet, see "Optional:" in Introduction.) In large bowl, beat shortening, brown sugar, milk or cream, and vanilla on medium speed of electric mixer until well blended. Add egg. Beat well. Stir together flour, salt and baking soda. Gradually add dry ingredients to sugar mixture, beating at low speed, just until well mixed. Stir in chocolate, toffee chips (and nuts, if desired). Drop by rounded tablespoons 3" apart onto ungreased cookie sheet. (These cookies spread a bit more than regular chocolate chip cookies.) Bake 10-11 min, or until cookies are set. Cookies will appear soft and moist, and a little puffed-up, which will drop as they cool. Do not overbake. Cool 2 minutes; remove from cookie sheet to foil. Cool completely. Store in tightly sealed container.
shortening, ubc, brown sugar, vanilla, milk, egg, baking soda, salt, chocolate chips, toffee, pecans
Taken from www.epicurious.com/recipes/member/views/nancys-decadent-heath-bar-cookies-1215104 (may not work)