Mix the delicious taste of SKOR Chocolate and HERSHEY'S CHIPITS in the perfect Gluten Free Lace Cookie recipe. Take a look at how to create the rich mix here!
Heat oven to 350°F (180°C). Line cookie sheet with parchment paper.
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. Add egg, beating well with spoon. Add oats and 1 cup (250 mL) toffee bits, mix well. (Mixture will be crumbly.)
Carefully drop by rounded teaspoons onto prepared cookie sheet, leaving about 2-1/2 inches (6 cm) between cookies. Bake 9 to 11 minutes or until edges are golden brown. Cool slightly; slide parchment paper and cookies to wire rack. Cool completely.
Place milk chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until melted. Drizzle over cookies. Sprinkle cookies with remaining toffee bits. Allow chocolate to firm.
Note: HERSHEY'S products are gluten free. For all other ingredients, always be sure to check the labels and pick the gluten-free options.