Saturday, October 9, 2010

White Chocolate Chunk Milk Chocolate Heath Cookies

Sometimes the weather in New Orleans has just the perfect humidity and perfect temperature for the butter to make the most delectable cookies.  I love thin crispy but chewy cookies and these are to die for.  About 30 minutes before making the cookies, remove butter from refrigerator.  Preheat Oven to 375.  Rough chop (3) 4.4 oz Lindt White Chocolate Candy Bars and set aside.
In mixing bowl with paddle attachment, mix 2 Sticks UnSalted Butter with 3/4 Cup Sugar and 3/4 Cup Light Brown Sugar for about 2 minutes or until combined.  Add 1 1/4 tsp Pure Vanilla, 1 tsp Kosher Salt and 1 tsp Baking Soda.  Mix on the #2 setting until combined.  Add 2 Eggs, beating after each addition until combined.  Add 2 Cups of Flour and 1/2 Cup + 1 Tbl Old Fashioned Oats.  Mix until combined but don't over mix.
Stir in White Chocolate and (1) 8oz bag Heath Milk Chocolate Toffee Bits.  Using a scoop, scoop out dough onto an aluminum sheet pan, 8 cookies to each pan.  Bake until fragrant and golden brown.  This recipe made 32 cookies plus a little bit of dough to eat!  Let the cookies cool for about 1 minute on the baking sheet.  Remove and let them cool the rest of the way on a cooling rack.

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