I hope everyone had a great Valentine’s day! I’ve always been a fan of the holiday, with a Valentine or not. There’s something about seeing hearts and flowers everywhere that just makes my little heart flutter. Lucky for me, I’ve had a Valentine for the past three years now. Here’s my Valentine’s Day outfit, if you’re curious!
My DB made me breakfast in bed (scrambled eggs in the shape of a “heart” that really looked like a triangle with sausage) and we went to BJ’s for lunch. That was about the extent of our V-day because I had to work the Valentine’s event at my work for the night.
When I came home, I was surprised with homemade chocolate covered strawberries and the book, “The Girl With The Dragon Tattoo!” I’ve been meaning to buy the book for a while, but haven’t gotten around to it because I have so many books in my queue as is. I really want to finish the series before I start watching the movie, though. All in all, it was a laid back day with the boy I love!
Now, I wanted to post this cookie so you can see that not all of my cookies come out perfect! I have this problem, just like any other normal human being, too! My cookies came out extremely flat and a bit undercooked, despite me leaving them in the oven for an additional 5 minutes. What the heck. I even refrigerated them overnight! Oh well, sometimes flat cookies happen to hardworking bakers. Nothing you can do about it but eat it all up yourself!
Recipe from the back of the Heath’s bag. Can also be found online at Hershey’s.
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 eggs
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits
- Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
- Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet.
- Bake 8 to 10 minutes or until lightly browned. Makes about 6 dozen.