Gluten-Free HEATH Lace Cookies
Ingredients
- 1/2 cup butter (1 stick)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg
- 2-1/2 cups quick-cooking oats
- 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8-oz. pkg.) , divided
- 3/4 cup HERSHEY'S Milk Chocolate Chips
Directions
- 1. Heat oven to 350°F. Line cookie sheet with parchment paper.
- 2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%)2 to 2-1/2 minutes or until melted. Stir in granulated sugar, brown sugar, vanilla and salt. Add egg, beating well with spoon. Add oats and 1 cup toffee bits; mix well. (Mixture will be crumbly.)
- 3. Carefully drop by rounded teaspoons onto prepared cookie sheet, leaving about 2-1/2 inches between cookies. Bake 9 to 11 minutes or until edges are golden brown. Cool slightly; slide parchment paper and cookies to wire rack. Cool completely.
- 4. Place milk chocolate chips in small microwave-safe bowl. Microwave at MEDIUM 1 minute; stir until melted. Drizzle over cookies. Sprinkle cookies with remaining toffee bits. Allow chocolate to firm. Makes 36 cookies.
- NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use.
Related Recipes
Our Best Baking Tips
Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.
Read the BlogNewsletter
Bake Happy all season long with new recipes, money-saving coupons and helpful tips delivered to your inbox.
