Brickle Drop Cookies

We're heading toward yet another snow storm and are stranded, car-less, at home. After putting Luke down for a nap, I figured we might as well bake some cookies or else we'll head into our gazillionth game of Memory. I'm so tired of chocolate chip, peanut butter, oatmeal, etc. and when I was at the grocery store yesterday, I came across some Heath Bits O' Brickle Toffee Bits, which are absolutely delightful little mix-ins for cookies. I wound up using the recipe on the back of the bag for Brickle Drop Cookies. I love me some toffee, and how could toffee cookies not be great?! They turned out perfectly (I can attest to that by the 3 or 4 I've eaten already today). Here's how the kitchen looked after Lindsay and I created our masterpieces:

 The mess was worth it, though - here's the recipe!

Brickle Drop Cookies
Ingredients
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

Directions:

1. Heat oven to 350°F. Lightly grease cookie sheet.
2. 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 brickle. Drop by heaping teaspoons onto prepared cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. (Took mine more like 13 minutes.) Cool slightly. 

Yield: about 6 dozen cookies.

 From Hershey's Kitchens.