One Year: Pumpkin Spice Drop Cookies with Marshmallow Icing. DO IT.
Chewy Toffee Cookies
1 3/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar
2 tbsp vanilla extract
3/4 cup Heath Bar Milk Chocolate Toffee pieces
1/2 cup semisweet chocolate chips
Preheat oven to 375 degrees Fahrenheit. Grease two baking sheets and set aside. In a medium bowl, whisk together flour, soda, cream of tartar, and salt. Set aside. In a large bowl, beat together butter and brown sugar until pale and fluffy, about 2 minutes. Beat in the eggs, one at a time. Add the dry ingredients in halves, alternating with the vanilla. Stir in the toffee pieces and chocolate chips until just combined. Use a scoop to measure out heaping tablespoon-sized rounds of dough. Divide evenly among baking sheets, providing ample space for the cookies to spread. Bake for 8 minutes, rotating the baking sheets halfway through. Let cool on baking sheets for a few minutes before moving to a rack to cool. Cookies are best at room temperature. Store in an airtight container for up to three days.