Heath Bar Chocolate Chip Cookies

When I was a child, there was no question that if I had my choice of any candy, the all-American Heath Bar always won out. Here, I've added that wonderful toffee-chocolate brittle to America's favorite cookie to give it an underlying buttery flavor. Combined with the oats, these cookies have a crisp, crunchy texture. If you prefer larger cookies, drop golf ball-sized spheres onto baking sheets and bake a few minutes longer.

1 3/4 cups all-purpose flour

1/2 old-fashioned rolled oats

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, room temperature

1 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups semisweet chocolate chips

2 packages (1.4 ounces each) Heath Bars, finely crushed

(about 1/2 cup)

3/4 chopped walnuts or pecans

1. Preheat the oven to 375 degrees F.

2. In a small bowl, combine the flour, oats, baking soda, and salt and mix well. In a large bowl beat, together the butter, brown sugar, granulated sugar, and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Add the flour mixture a little at a time and beat until incorporated after each addition. Stir in the chocolate chips, crushed Heath Bars, and nuts.

3) Drop the dough teaspoonfuls onto ungreased baking sheets, spacing them 2 inches apart.

4) Bake for 9 to 11 minutes, or until golden, rotating the baking sheet 180 degrees halfway through the baking. Remove from the oven and let the cookies cool on the sheets for 2 minutes. Transfer the cookies to racks to cool comp1etely.

Advance Preparation: Can be stored in airtight containers for up to 1 week, or frozen for up to 1 month.

From American Bistro by Diane Rossen Worthington

Text copyright © 1997 by Diane Rossen Worthington