I love these cookies. They are a little bit of work... but oh, so tasty.
Chocolate Heath bar Cookies
(this is a variation of a cookie recipe from Paula Deen- but I change it up a little. She uses 3 different kinds of chocolate, and I just omit that part)
1 cup butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cup firmly packed brown sugar
3 large eggs
1 tsp. vanilla extract
3 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 (12 ounce) package chocolate chip morsels
1 cup almond brickle chips (Chopped Heath bar in a bag)
Preheat oven to 375. Lightly grease baking sheets.
With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets.
Bake for 11-12 minutes, or until lightly browned. Let cool.