These cookies are a delightful twist on the classic Heath Bar cookies, featuring a buttery base and a crunch of toffee.
Preheat your oven to 350°F.
Ensure your oven is fully preheated for even baking.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Use room temperature butter for easier mixing.
Mix in the vanilla extract until well combined.
Pure vanilla extract gives the best flavor.
Gradually add the flour and baking soda, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the toffee bits gently.
Ensure the toffee bits are evenly distributed.
Roll the dough into small balls and place them on a baking sheet. Flatten each ball slightly with a fork.
Leave enough space between cookies for spreading.
Bake in the preheated oven for 10 minutes or until the edges are golden brown.
Check the cookies a minute before the timer to prevent overbaking.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
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