Toasted Pecan Toffee Cookies

Brown sugar gives a toffee flavor to these drop cookies that contain rolled oats & flour, butter & shortening, milk chocolate pieces, pecans & toffee candy.

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Ingredients:

• 1 1/2 cup granulated sugar
• 1 1/2 cup light brown sugar
• 1 cup butter-flavored shortening
• 1 cup butter, softened
• 2 teaspoons vanilla
• 2 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 3 1/2 cups old-fashioned rolled oats
• 1 cup pecan halves, toasted
• 2 cups crushed toffee candy bars (such as Skor or Heath)
• 1 12-oz. bag milk chocolate chips

Method

Preheat oven to 350 degrees. Grease baking sheets. Toast pecans in shallow baking pan until slightly brown to bring out the flavor. Allow to cool. When cool, break into quarters or chop; set aside. In a mixing bowl, combine with a whisk flour, baking soda and salt; set aside. Cream butter, shortening and sugars in mixing bowl until light and fluffy. Add eggs and vanilla, beating until combined, about 1 minute, scraping sides of bowl as you mix. Gradually add flour mixture to wet mixture, stirring to combine. Add oatmeal and mix again until combined. With a spoon, stir in chocolate chips, crushed Skor bars and pecan pieces until combined. (Do not use mixer, as it will crush them.) Using a small ice cream scoop (which holds about 2 tablespoon) place cookies on prepared baking sheets, allowing space between each. Bake for 10-12 minutes -- 10 for more chewy cookies and 12 for a more crunchy cookie. Allow to cool slightly on the pan and then move to a cooling rack.

Notes: This recipe can easily be halved.

Number of servings: 6 dozen

Submitted By: lal121661751216
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