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Published: Sunday, 3/16/2014 - Updated: 9 months ago

‘OMG’ cookies are made to be shared

BY ALICIA ROSS
These cookies are made with chopped Heath Bars. These cookies are made with chopped Heath Bars.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge

I really should call my recipe for Small Batch Heath Bar Cookies my “OMG” (“Oh my God!”) cookies instead, because that has been the response from everyone who has eaten one lately. 

Seriously, these will not disappoint the most discerning cookie connoisseur. You have a hint of chocolate, the chewy goodness of toffee, and the sure presence of pecans surrounded by butter-sugar dough that is delicious by itself. I’ve sized the batch to make 20 cookies, which is helpful when you don’t want to be tied to the oven for more than an hour baking tray after tray. For a small household like mine, there are still enough to enjoy and share without tiring of them.

As always, let me know what you think at kitchenscoop.com.

Small Batch Heath Bar Cookies

Start to finish: 15 minutes prep, 30 minutes refrigeration time, 12 minutes bake

Yield: 20 cookies

1¼ cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

½ cup (1 stick) unsalted butter, softened

¾ cup sugar

1 egg

1 teaspoon vanilla

4 finely chopped Heath Bars

½ cup chopped pecans

In medium bowl, sift together flour, salt, and baking soda. Set aside.

In the large bowl of an electric mixer, mix together the butter and sugar until light and creamy, about 2 minutes on medium-high. Add the egg and vanilla and mix to incorporate. Turn off the mixer and stir in (by hand) the candy bars and pecans. Cover with plastic wrap and refrigerate for 20 to 30 minutes, or until the dough is nice and firm.

Preheat oven to 350 degrees. Drop each cookie dough scoop about 2 inches apart onto a parchment-lined cookie sheet. Bake for 12 minutes or until lightly browned on the edges. Cool on cookie sheet for 5 minutes and then transfer to a cookie rack to cool completely. Store covered.

Approximate values per cookie: 142 calories, 8 g fat (3 g saturated), 20 mg cholesterol, 2 g protein, 16 g carbohydrates, 0.5 g dietary fiber, 142 mg sodium.

Contact Alicia Ross at Kitchen Scoop, c/​o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com.



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