Snicker 'heath' doodle

 

My favorite cookie is the snickerdoodle.  I decided to do a little research because I wanted to know where the name originated from.  Needless to say.....I was dissapointed.  Once source said it came from the German word, schneckennudeln, which means snail noodles.  That can't be right, first of all snail noodles makes me think of snail poop...and why would you name such a good tasting cookie after snail excrement?    Another source stated that the word schneckennudeln referred to cinnamon rolls, which makes more sense because they look like snails,  and snickerdoodles taste similar to cinnamon rolls.  At this point I stopped looking for the meaning of schneckennudeln and  was satisfied that the meaning had been lost in translation.  In this recipe I  tried to make it more like a Snickers bar by adding heath bar toffee bits, that way, in my own head the name snickerdoodle made more sense.

Snicker 'heath' doodle
1 cup unsalted butter cubed
1 cup granulated sugar
2 eggs
2 3/4 cups unbleached flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup heath bar toffee bits
3 tbsp sugar
1 tbsp cinnamon

Heat the oven to 400 degrees F.

Using an electric mixer with a whisk attachment cream the butter.  Gradually add the sugar with the mixer on high.  Beat in the eggs one at a time.
In another bowl sift in the flour, cream of tartar, soda, and salt.  Because I live at such a high elevation I used a little bit less than 2 tsp cream of tartar....about 1 3/4 tsp.  If you don't make this adjustment in a high elevation you will end up with flat and crispy cookies.
Blend the flour mixture slowly into your mixer, 1/2 cup at a time.  After you have added about 1 1/2 cups of the flour mixer switch the attachment on the mixer to a paddle, or flat beater and add in the remaining flour.  Scrape the sides and add your toffee bits, and mix for another 2-3 minutes on a medium speed.

Shape the batter into balls, I like using a cookie scoop because that makes my cookies more uniform and therefore they cook more evenly.  Using the same bowl you had your flour mixture in, add the 3 tbsp of sugar and 1 tbsp of cinnamon.

I usually do three at a time because it goes faster.  Just  throw the cookie balls in the cinnamon mixture and swish the bowl around until the balls are completely covered.

Place them on a cookie sheet that has been sprayed with PAM about 1-2 inches from each other.  Place on the middle rack of the oven and set your timer for about 6 minutes.  When the timer goes off and the cookie looks done, check it by lightly pressing down with one finger on the cookie.  If the cookie springs back up it is done.  If you don't trust yourself to judge if the cookie is done this way you can put a tooth pick through it.  You may have to leave the cookies in for another 2 minutes.

When the cookies are done pull them out and let them cool for a minute on the sheet.  Then take them off of the hot cookie sheet with a spatula and let them cool on a rack for about 10 minutes.  They may be a little gooey on the inside right when they come out of the oven but if you let them cool for about 10 minutes they will just be soft and fluffy on the inside.

To store them keep them in an air tight container on the counter top.  They will last even longer if you store them in the refrigerator, but I don't think these cookies will last that long in your kitchen.  I've eaten five already.....