“In ‘Tate’s Bake Shop Cookbook’ by Kathleen King”
READY IN:
50mins
SERVES:
42
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Grease two cookie sheets or line them with Silpat.
  3. In a large bowl, combine the flour, baking soda, and oatmeal; set aside.
  4. In another large bowl, cream the butter and sugars until creamy.
  5. Add the egg and mix well.
  6. Add the vanilla and mix.
  7. Scrape down the sides of the bowl and mix again.
  8. Add the flour mixture to the butter mixture and beat them until they are combined; don’t overmix.
  9. Stir in the toffee bits and pecans.
  10. Using two tablespoons, drop the cookie dough two inches apart onto prepared cookie sheets.
  11. Bake them for 12-15 minutes for chewy cookies and 18-20 minutes for crunchy cookies.
  12. The crunchy cookies will be browned in the middle and firmer to touch.

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