Cookies make everything that much nicer

I'm excited. Very very excited. I'm going to see my daughters this weekend. It has been 45 days since we said goodbye to them at their university in SC (not that I'm counting or anything). I baked cookies this afternoon to take along and since I'm traveling by air this time (thankfully) I need to figure out the best way to transport them without breaking any because let me just tell you...they are de-li-cious! The recipe is on the back of the Heath Bar Bits bag but if you're like me and can't see the size .02 font even with your glasses on then you'll appreciate the fact that I've posted the recipe here.

And for the record...six weeks is about as long as I can stand to go without seeing these faces...

Can you blame me?

Here's the recipe...enjoy!

Heath Bits Peanut Butter Cookies

1/2 cup shortening

3/4 cup creamy peanut butter

1 1/4 cups packed brown sugar

3 TBLSP milk

1 TBLSP vanilla

1 egg

1 1/2 cups all purpose flour

3/4 tsp baking soda

3/4 tsp salt

1 -8 oz. pkg. Heath Milk Chocolate Toffee bits divided

1. Heat oven to 375 degrees.

2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well mixed.

3. Add egg and beat til blended.

4. Combine flour, baking soda, and salt and gradually add to peanut butter mixture.

5. Stir in 1 cup toffee bits.

6. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet; top each with a few sprinkles of the remaining 1/3 c. chips. Bake 7-8 minutes or until set. Do not overbake. Cool 2 minutes then remove to rack and cool completely. Makes about 3 dozen cookies.