These are thick, soft, mall-style cookies that deserve a place of their own on the dessert table. Heath bar pieces lend a buttery, nutty crunch, offsetting the indulgent, soft cookie base.
2 ¼ cups (9oz or 255g) Better Batter Gluten Free Flour
1 1/2 c sugar
1 tsp baking soda
1 teaspoon salt
1 cup butter, softened
1 tsp vanilla
12 oz Heath bar pieces, very finely chopped
Preheat your oven to 350 degrees.
Put all ingredients in the bowl of your electric mixer. Beat on high until uniform. Alternately mix by hand until smooth.
Chill for about an hour, then roll into balls the size of a walnut — about 1 1/2 inches.
Place on a baking sheet lined with a silicone mat or parchment paper. Bake for 10-12 minutes, then transfer ON the paper to a rack and let cool completely. Peel from the paper and serve.