These cookies, though, are delicious!
· 1 ½ cups flour
· ½ t baking soda
· ½ t salt
· ¾ cup butter, softened to room temperature
· ½ cup sugar
· 1/3 cup dark brown sugar
· 2 t vanilla
· 1 8oz bag, Heath Bar toffee bits (about 1 ½ cups)
· 1 cup broken up walnuts
DirectionsIn a small bowl put the flour, baking soda and salt and whisk together. Set that aside.
In a large bowl whisk together the melted butter, sugar, brown sugar and vanilla until they’re well-combined. Put the whisk in the sink – you’re done with that.
Next, add the flour mixture to the butter mixture and stir with your wooden spoon. You may need to put the spoon away and use your hands to finish the job.
Finally, pour in the toffee bits and walnuts and use your hands to thoroughly mix them into the batter. By this point the batter will be a little crumbly but that’s all good.
Line a baking sheet with parchment paper and transfer the dough to the sheet. (I mean, basically just use your hands to move it over there). Press the dough into a rectangle that’s maybe about a half inch thick, and doesn’t reach the edges of the sheet. Try to make it as flat as you can, but don’t worry if it’s not completely even. This is not a beauty bar.
Bake at 350 on the middle rack for about 20 minutes, until it’s golden brown around the edges and the top is firm. Take it out of the oven and let it cool on the sheet for 15 minutes. Then transfer the parchment paper with the cookie brittle on it to a wire rack and leave it there to cool completely.
Once it’s cooled, use your hands to break into pieces and serve! Hard to say how many this makes…figure slightly less than a full cookie sheet size, broken into pieces.
Serve and enjoy!!