Spelt Heath-bar Cookies
Printed from healthyfamilycookin.blogspot.com

INGREDIENTS:

1 Cup butter, softened
3 to 3-1/2 C. Spelt Flour* (Freshly ground is best)
1 Cup packed brown sugar
1/2 Cup white sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
1 8-oz. pkg. Heath-bar toffee pieces (or you could substitute a pkg. of chocolate chips if you wanted)
1/2 Cup chopped nuts (walnuts, pecans, hazelnuts), optional

DIRECTIONS:
In a mixing bowl, beat softened butter with an electric beater on medium high speed for 20 seconds. Add about half the flour, the brown sugar, white sugar, eggs, vanilla, and baking soda. Beat mixture until thoroughly combined. Beat in the remaining flour (start with 3 cups*). Stir in heath-bar pieces and if desired, nuts.

Drop dough by rounded teaspoons 2" apart onto ungreased cookie sheet. Bake in a 375 F oven for about 9 minutes (if you like them chewy like me). Cool on the pan for a few minutes. Then remove to wire rack.

*Note: The best way to tell how much flour you need is to follow a trick I learned from chef brad. Add flour until you think it is enough and then cook one cookie on the pan. If it spreads out too flat after it is cooked, that means you need to add flour. If it's hard like a hockey puck, that means you added too much. If it spreads out just enough, then you have just enough! It's a great way to test your cookies without ruining a whole batch!