Here’s a good recipe for using up the last of the Halloween Heath bars. The cornflakes give the toffee-oat cookies an interesting, slightly chewy texture.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces unsalted butter room temp
- 1 cup firmly packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups corn flakes crushed after measuring
- 2 cups oats quick cooking (not instant)
- 2/3 cup chopped toasted pecans
- 1 cup chopped toffee bars Heath
- 1/2 cup chopped dark chocolate optional
- Preheat oven to 350 degrees F.
- Thoroughly stir together flour, baking soda, baking powder and salt. Set aside.
- In large bowl, beat butter and both sugars until creamy. Add eggs and vanilla and beat just until mixed.
- Add flour mixture to butter mixture and stir until blended, then add cornflakes oats, nuts, toffee and chocolate (if using). Mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 10 to 13 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
- Makes about 50 cookies