I had a bag of Hershey’s Heath Bits ‘O Brickle Toffee Bits in my pantry that were just begging to be used. I adapted this cookie recipe from the recipe on the bag!
I enjoy creating recipes from scratch… However, sometimes it is nice to start with another recipe and go from there. I have made the original version of this recipe once or twice. Using shortening instead of butter allows me to whip these up without having to wait for the butter to soften. I also add some extra flour to make the cookies extra chewy.
Ingredients:
- 1 cup vegetable shortening (Crisco)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 teaspoons of vanilla extract
- 3 eggs
- 4 cups allegros flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 8 ounce package of Heath Bits O’ Brickle Toffee Bits
Directions:
Preheat the oven to 350°F.
In a large mixing bowl, beat shortening, sugars, and vanilla until smooth. Add eggs, one at a time, beating after each addition.
In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the shortening mixture. Beat until all ingredients are blended evenly. Stir in the toffee bits.
Form cookies by rolling one tablespoon of dough in your hands. (Rolling the dough into balls instead of just dropping the cookies onto the cookie sheet will yield a more evenly shaped cookie.) Place each cookie on a cookie sheet (lightly greased if you are not using nonstick cookie sheets). Bake for 9-10 minutes, until the tops of the cookies are golden. Cool the cookies slightly on the pan, then remove to a wire rack to cool completely.
