Heath Bar and Pecan Cookies

Ingredients:
2 1/2 cups all-purpose flour
1 1/4 teaspoon salt
1 teaspoon baking soda
14 tbs unsalted butter, softened (1 3/4 sticks)
1 1/2 cups sugar
2 eggs
1 1/2 teaspoon vanilla
1 1/4 cups chopped Heath Bar pieces (six 1.4 ounce bars, or One bag from the baking aisle)
1/2 cup choppedpecans (I obviously use pecans cause I'm a fancy pants)

Directions:
1. Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped pecans. Set aside.

2. Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (make sure this is mixed well). Beat in eggs one at a time, and vanilla.

3. Alternately mix the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for 30-60 minutes (so... I missed this step and still got cookies. obviously they were flat and crispy).

4. Preheat oven to 350°F. On buttered cookie sheets, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from one another. (Make sure there is plenty of room between the cookies, because these cookies spread!)

5. Bake for 8-10 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.

Source: Simply Recipes

AMENDMENT: The original recipe said that this made about 6 dozen cookies. THAT was a big old fat lie. It made 3 dozen 3 inch cookies. AND the cookies were really more like salty/sweet crunchy bites, which makes them better but also more like a wafer. They would be great with ice cream.