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.
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