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Gluten-Free HEATH Lace Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 22  Minutes

Ingredients

  Amount Per Serving % DV *
Calories120
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium75 mg3% DV
Total Carbohydrates14 g5% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories120
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium75 mg3% DV
Total Carbohydrates14 g5% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 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.

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