Not everyone can enjoy gluten desserts, so those guests in your crowd will be thanking you for making these delicious Gluten-Free HEATH Lace Cookies! With ingredients including HEATH Toffee Bits and HERSHEY'S Milk Chocolate Chips, bake a batch of these little treats to make your dessert menu more inclusive.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to 2-1/2 minutes or until melted. Stir in granulated sugar, brown sugar, vanilla and salt, stirring until fully incorporated. Stir in eggs, blending well with spoon. Add oats and 12 oz. HEATH Toffee Bits, mixing until well blended (mixture will be crumbly). Carefully drop by rounded teaspoons on prepared sheet pans, leaving 2-1/2 inches between cookies.
Bake 9 to 11 minutes* or until edges are golden brown. Cool completely on sheet pans.
*If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.
Place HERSHEY'S Milk Chocolate Chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until melted. Drizzle over cookies. Sprinkle cookies with remaining HEATH Toffee Bits. Allow chocolate to firm.
NOTE: ALWAYS READ LABELS OF EACH INGREDIENT TO ENSURE THAT THEY ARE GLUTEN-FREE PRIOR TO USE.