These cookies use bits of Heath Bar brickle to give them a nice toffee taste. Lots of butter and sugar (of course) and oats to make us think there might be something vaguely healthy nearby.
Ingredients (2 dozen cookies)
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all purpose flour - sifted with the baking soda
1 tsp baking soda
1 1/2 cups oatmeal (not instant)
1 cup zante currants
1 8oz package of Heath Bar brickle
Cream the butter and sugars until they are light and fluffy. Best done in a stand mixer unless you are feeling quite strong. Beat in the egg. Mix in the vanilla. Add the flour slowly and mix carefully to incorporate. Add remaining ingredients and mix to combine.
Divide into 3 equal (about 1lb each) pieces. Form each piece into a log about an inch in diameter. Refrigerate for about 30 minutes.
Divide each log equally into 8 pieces. Place 8 pieces at a time onto a parchment covered baking sheet. Bake at 350F for 8-10 minutes - until golden brown. Remove from the baking sheet with a spatula, and transfer to a wire rack to cool.