Instructions

• In a large bowl, cream 1 cup butter with an electric mixer until light and fluffy. Add 1 cup sugar and 1/2 cup brown sugar and beat until well combined. Beat in 2 eggs, one at a time, then stir in 1 teaspoon vanilla.
• In a separate bowl, whisk together 2 1/2 cups flour, 1/2 teaspoon salt, and 1 teaspoon baking soda.
• Gradually add the flour mixture to the butter mixture and mix until just combined.
• Fold in 1 1/2 cups chopped Heath bars and 1/2 cup chopped walnuts by hand until evenly distributed.
• Cover the dough and chill in the refrigerator for at least 1 hour.
• When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
• Scoop rounded tablespoons of dough (or use a 1-tablespoon cookie scoop) and roll into balls. Place the dough balls on the prepared baking sheets 2–3 inches apart.
• Bake 10–12 minutes, or until the edges start to brown.
• Allow the cookies to cool on the baking sheet until set (about 5 minutes), then transfer to a wire rack to cool completely.