The first batch I made of these turned out flat as pancakes. This could be due to that fact that I cut the recipe in half, over cooked them, or the baking soda was out of date. But the second time around, doing the full recipe, with new baking soda and reduced cooking time, they came out beautifully! They are so YUMMY and VERY addicting. I made The Other Williams take half of them to work with her and when I called for our lunch hour phone call the lady that answers the phone told me she loved the cookies. Terri said everyone was coming back for seconds, thirds, etc. These are really yummy cookies! I highly recommend this recipe. The crunch from the Heath bar and the nuts MAKE IT!
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars) [We used the mini bars and chopped them by hand to give it big chunks which was awesome]
1/2 cup chopped walnuts
1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.
2 Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.
3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).
4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)
5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.
Makes about 6 dozen cookies.