I wanted to call these cookies the "You can have your cake and eat it too cookies" but that's a bit of a mouthful, especially if you have already have a mouthful of cookies! So instead I'm just going to call these Heath Bits Cookies or maybe Heath Bits Cakies. Whatever you or I decide to call them you should know that these cookies are fantastic! Part cake, part cookie, these treats are made from Duncan Hines cake mix and Heath english toffee bits. I like to eat my cookies with a big glass of organic milk, last night I had a cookie with chocolate milk. See below for the cookie/cakie recipe.
Heath English Toffee Cookies
1 box Duncan Hines fudge marble cake mix
1 large egg
1 package Heath English Toffee Bits
1/3 cup canola oil
4 tablespoons water, divided
Preheat oven to 350 degrees.
In a large mixing bowl mix together cake mix, oil, egg, and 3 tablespoons
water. The batter will be thick.
In a small mixing bowl combine the chocolate packet that comes in the cake mix box with 1 tablespoon of water; this chocolate mixture will also be pretty thick. Add a large tablespoon full of the cookie batter into the chocolate mixture and combine well.
Add the heath bits into the cookie batter in the large bowl and combine, then swirl the chocolate mixture into the cookie batter being sure not to mix too much.
Drop large tablespoons of cookie dough onto an ungreased cookie sheet and bake for 13-15 minutes. When you remove the cookie sheet from the oven, leave the cookies on the cookie sheet for several minutes allowing the bottom of the cookie to continue cooking, then transfer cookies to a cooling rack. The secret to these cookies is that they must cool on the cookie sheet before being transfered to the rack; the cookies will be crisp on the bottom and chewy and delicious in the middle!