Chocolate Chip Heath Cookies – Homemade cookie perfection

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It started with a post – a bag of Chips Ahoy with Heath bars pieces. Partly, it made me sad – life is too short for store bought cookies  (Though, life is too short to try to pass off my attempts of cooking meals as “edible” – but, we all have our strengths for sure).

However, while I have a pretty solid chocolate chip cookie recipe, it had NEVER occurred to me to add Heath bar bits. AND I FREAKING LOVE HEATH BARS.

Okay, game changed.

Here’s how it goes.


1/2 c old fashioned oats (ground finely in food processor or blender)
2 1/4 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c unsalted butter
1 c light brown sugar
1 c granulated sugar
3/4 tsp almond extract (not the fake stuff, y’all)
2 eggs, big ones
1 c chocolate chips (I like semisweet)
1/2 c Heath bar bits (approximately. I think I ate more than actually went into the bowl)

What you do.

Preheat your oven. 325 degrees.

Mix together your dry ingredients (ground oatmeal, flour, salt, baking powder, baking soda) and set it aside.

Using an electric mixer (My Kitchenaid is so lovely), cream together the butter and the sugars until super creamy (I almost forgot the brown sugar today. That would have been BAD).

Add eggs one at a time, mixing thoroughly between each egg.

Add almond extract.

Little by little (about two to three parts), add the flour, mixing until just blended.

Add the chocolate chips and Heath bits. Accidentally drop some Heath bars on your counter so you can eat some.

Mix until blended.

Cover your baking sheet with parchment paper (Seriously. Parchment paper is a cookie savior), and then scoop the dough onto sheets in large rounded teaspoons.

Bake until your cookies are golden, about 12 minutes.

Let cool a few minutes and then snag one ASAP, pour a cold glass of milk and sample your work.

Mmmm, yum. You done good.