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Kitchen Scoop: Share these easy ‘OMG’ cookies with friends

By Alicia Ross
Universal Uclick

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I really should call my recipe for Small Batch Heath Bar Cookies my OMG (“Oh, my God!”) cookies instead, because that has been the response from everyone who has eaten one lately.

Ironically, this is a recipe I found handwritten on a card in the bottom of my file cabinet, which had a smiley face on it — the old-school version of OMG. (Obviously, I had the same response to the cookies and copied the recipe from a friend.)

Seriously, these will not disappoint the most discerning cookie connoisseur. You have a hint of chocolate, the chewy goodness of toffee and the sure presence of pecans surrounded by butter-sugar dough that is delicious by itself. I’ve sized the batch to make 20 cookies, which is helpful when you don’t want to be tied to the oven for over an hour baking tray after tray. For a small household like mine, there are still enough to enjoy and share without tiring of them.

As always, let me know what you think at Kitchenscoop.com. In the meantime, whip up a batch of these cookies. (I’ll be listening for the OMGs.) Enjoy!

Small Batch Heath Bar Cookies

1¼ cups all-purpose flour

½ tsp. salt

½ tsp. baking soda

½ cup (1 stick) unsalted butter, softened

¾ cup sugar

1 egg

1 tsp. vanilla

4 finely chopped Heath bars

½ cup chopped pecans

In medium bowl, sift together flour, salt and baking soda. Set aside.

In the large bowl of an electric mixer, mix together the butter and sugar until light and creamy, about 2 minutes on medium-high. Add the egg and vanilla and mix to incorporate. Turn off the mixer and stir in (by hand) the candy bars and pecans. Cover with plastic wrap and refrigerate for 20 to 30 minutes, or until the dough is nice and firm.

Preheat oven to 350 degrees. Drop cookie dough in scoops about 2 inches apart onto a parchment-lined cookie sheet. Bake for 12 minutes or until lightly browned on the edges. Cool on cookie sheet for 5 minutes and then transfer to a cookie rack to cool completely. Store covered.

Makes 20 cookies.

Each cookie has about 142 calories, 8 grams fat (3 grams saturated), 20 milligrams cholesterol, 2 grams protein, 16 grams carbohydrates, 0.5 grams dietary fiber, 142 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.


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