Brickle Drop Cookies

I was first introduced to these cookies several years ago by my friend Mindy. She called them her "Skor cookies". She got the recipe for the cookies from the back of a bag of Skor candy bar toffee bits. Try as I might though, I had a hard time finding that product at a grocery store at the odd times that I would manage to remember to look for them.A couple years later, someone else brought those same cookies to a party at our house. I think this was the first time that Nick had ever tried the cookies. I think he at half the platter. He would beg and beg me to make the cookies, but I really couldn't find the toffee bits. Finally after like a year or so, I found some at Wal-Mart, and that is the only place that I can find the things, however, Skor Bits are not to be found any more, the best I can find are Heath Bits 'O Brickle. Just the Toffee Bits, not the toffee and chocolate bits. There's two different kinds. Although the latter are really good sprinkled on ice-cream, or added to chocolate chip cookies.These are still one of Nick's very favorite cookies. He's even made a couple batches on his own. Once with my help, and another time, I wasn't even home. They are soft and chewy, and the trick is to cook them until they are closer to undercooked, than over cooked. These seem a little flatter than I remember Mindy's cookies being, but my memory could just be faulty. This recipe is from the back of the bag, so I guess I should give credit to the Hershey Kitchens.

Brickle Drop Cookies

1 cup (2 sticks) butter, softened

1 cup sugar

1 cup packed light brown sugar

1 tsp vanilla

1/2 tsp salt

3 eggs

3 1/2 cups AP flour

2 tsp baking soda

2 tsp 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 use Silpat, or parchment paper.

Beat butter, sugar, brown sugar, vanilla, and salt in a large bowl until blended. Add eggs; beat well. Stir together flour, baking soda, and cream of tartar; gradually add to butter mixture, beating until well blended. Stir in toffee bits.

Drop by heaping teaspoons onto prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Cool slightly, remove to wire rack. Cool completely.

About 6 dozen cookies.

Notes- 3/19/09- I made these yesterday when my friend Mindy was over and she mentioned mine were a little flat. I said I was just following the directions. She says she adds extra flour to make them a little less sticky, enough that you can roll them into a ball. I always thought hers were better than mine- now I know!