Greetings from Espana! Well, actually I drafted this post before we left for the honeymoon but since it’s scheduled to be posted when I’m abroad, I can pretend I’m greeting you from across the pond :) I just didn’t want you to go 2 whole weeks without any recipes! So you’ll have to hold off for a wedding update for just a little longer, and deal with these amazing toffee cookies first. Not such a bad consolation prize if you ask me. I LOVE heath bars, they are probably my favorite candy bar, and so when I saw these Heath Pieces at the grocery store, I knew I needed to make them into cookies. So I adapted my trusty oatmeal cookie recipe (from my very first post!) to make room for a double dose of toffee in the form of the Heath Pieces and some extra toffee bits too. The nuttiness from the oats goes perfectly with the toffee flavor and they’re just the right amount of sweet too!
I know I posted cookies last week, and whined how they’re not always photogenic, but these babies were delicious AND smiled pretty for the camera. It has to do with a cookie-baking trick I picked up recently – if you want your cookies to have visible chips or mix-ins, after rolling the dough into balls, place a few chips on the top of the ball evenly spaced. That way once they bake up, there will be some expertly placed pieces of candy on each cookie. I actually added these Heath Pieces halfway through baking because I didn’t want them melting completely into the cookies. It’s a little extra effort, but I love seeing the punch of color on the top of each cookie, so it was worth it to me! I brought a huge batch of these to Martha’s Vineyard for Memorial Day Weekend where we rented a house with 14 other friends. They disappeared in the first few hours, and I’m pretty sure someone even claimed they were the best cookies they’ve ever had. SO you probably better make them if you want happy friends too!!
Hopefully you caught a few glimpses of the wedding if you follow me on Instagram (@ericasweettooth) and don’t worry, I’ll do a full post once I’m settled in New York! That’s right, I get back from the honeymoon on a Sunday and start my residency program orientation the next day. We didn’t give ourselves much wiggle room, so we packed up our entire apartment the week before the wedding and will be moving the weekend after we get back. Because planning a wedding and freaking out about a tropical storm forecast for your wedding weekend just wasn’t enough stress :) In the meantime, I’m hopefully enjoying a relaxing two weeks in Spain forgetting about all of the craziness beforehand and reflecting on an amazing wedding weekend!!! Enjoy the cookies – they’re not Spanish, they’re not wedding themed, but they’re really, really delicious.
Double Toffee Cookies
Yield: 2 dozen cookies
Ingredients:
1 cup unsalted butter, at room temperature
½ cup granulated sugar
1 cup brown sugar
2 eggs
2 cups whole wheat white flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1-1/2 tsp vanilla
1-1/2 cup rolled oats
¾ cup Heath Pieces, more for topping
¾ cup toffee bits
Directions:
In the bowl of an electric mixer, beat together the butter, sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well between each addition and scraping down the sides of the bowl as necessary. Add the vanilla and beat until well incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry mixture to the butter mixture until just incorporated. Stir in the Heath Pieces and toffee bits with a rubber spatula until well distributed. Chill the dough for at least 30 minutes or overnight .
Preheat oven to 350 degrees and line cookie sheets with parchment paper or Silpat mats. When dough is done chilling, spoon into 1-1/2 inch balls onto the prepared sheet. Bake for 9-10 minutes, and halfway through pull the cookies out to add a few Heath Pieces on the top of each cookie. This is optional, but it makes them pretty! When cookies are done, allow them to cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Looks delicious! Most toffee cookies have coconut in it, like this recipe without it. Thanks for sharing.
These cookies look great. Congratulations on your wedding. I hope you’re taking plenty of deep breaths in Spain. My envy knows no bounds.
Nice recipe, and good choice on adding the pieces halfway through. Makes it better for presentation!
I’ve seen your photos in Instagram, do you know I live in the same street of your hotel in Barcelona? I hope you enjoy the city! I am cinta, from http://www.trossetsdecuina.cat and I have been following you from some months ago!
First off congratulations!! Heath is my favorite of candy bars too so I’m going to have to find these and make them once I’m all moved in about a week and a half.