Christmas Cookie Season Begins!

December always brings out the cookie sheets and creativity.  Every year, we always try to out-do the year before by creating new recipes and traditions or relying on the old stand-bys to bring cheer.  It is always a good time to bond with family members and loved ones.

Every year, my Mom would make a lavish spread of cookies for family.  These cookies included the traditional standards of cut-out sugar cookies, gingerbread men, “What’s in a Kiss?” cookies, and the infamous chocolate chip cookies.

So…this year, I decided to try my hand at creating my own twist to Mom’s Chocolate Chip Cookies.   The idea was to add an additional ingredient that would make my cookies have a taste of their own.  First, my Mom always adds pecans or walnuts to her cookies.  While I love her cookies, I wanted to do a version with crushed Heath bars while keeping the cookie moist.  Lastly, I made my cookies larger than Mom’s by using an ice cream scoop.  The cookies were big, but they offered more of a great tasting product.

Crushed Toffee Chocolate Chip Cookies

2 sticks butter (1 c.) softened

3/4 c. Granulated Sugar

3/4 c. Packed Light Brown Sugar

1 tsp. Pure Vanilla Extract

2 Eggs

2 1/4 c. All-Purpose Flour

1 tsp. Baking Soda

1/2 tsp. Salt

2 c. (1 package) Semi-sweet Chocolate Chips

1 c. Crushed Heath Bars

Preheat oven to 375 degrees.  Beat butter, granulated sugar, brown sugar, and vanilla in a large bowl using an electric or stand mixer until creamy.  Add eggs; beat well.  Stir together flour, baking soda, and salt; gradually add to butter mixture, beating until well blended.  Stir in chocolate chips and crushed heath bars.   Using an ice cream scoop or teaspoon, drop onto ungreased cookie sheet.

Bake 8-10 minutes or until lightly browned.  Cool slightly, and place cookies on wire rack.  Cool completely.