Happy Tuesday, everyone! I got to go home this weekend for Easter and it was so lovely being back in Dallas with my family! And of course, my home kitchen. Nothing beats our brand new double oven that cooks and bakes everything to perfection. My oven at my cute little apartment in Austin is, let’s say….., sub-par. But that’s okay, it gets the job done just fine.
- 2 1/4 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Vanilla
- 1 cup Butter-Flavored Crisco
- 3/4 cup Brown Sugar
- 3/4 cup White Sugar
- 2 eggs
- 1 package Chocolate and Heath Bar Bits
- 1/2 package of Heath Bar Bits
Note: When you go down the baking aisle, the Heath Bar chips will be where all of the chocolate chips are located. Heath Bar produces Heath Bar bits and Heath Bar Chocolate bits…make sure to get one of each package!
Preheat the oven to 375 degrees. You know the drill…beat the Crisco, brown and white sugar together on high for 1-2 minutes. Light and fluffy, people. Light and fluffy. Add the eggs and vanilla and mix until combines. Toss in the dry ingredients (flour, salt, baking soda) and mix, mix, mix. Finally, add in the Heath Bar bits and mix until fully incorporated. I used a small ice cream scoop to scoop the cookies onto a non-greased baking tray. Bake for 10-12 minutes. These cookies are toffee-y and crispy and chewy and good.
These would be perfect for an ice cream sandwich because they bake so flat! Get a scoop of Blue Bell Vanilla Bean and two cookies and you’re good to go.