Heath Bar Cookies

2½ cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp vanilla
1 pkg. toffee bits
1 cup mini chocolate chips
½ cup chopped walnuts

Whisk together the flour, salt, and baking soda in a medium bowl.  Set aside. 

Beat together the butter and sugars. Beat in eggs one at a time; add the vanilla. Add the flour mixture until slightly blended.  Add the toffee bits, chocolate chips and walnuts and mix until well blended. 

Chill cookie dough for at least 30 minutes to one hour.

Preheat oven to 350°. On cookie sheets lined with parchment paper or a Silpat liner, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (These cookies spread!)

Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.  
Makes about 6 dozen cookies.

This recipe can be found here.