Toffee Pecan Cookies

"In ‘Tate’s Bake Shop Cookbook’ by Kathleen King"
 
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Ready In:
50mins
Ingredients:
10
Serves:
42
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ingredients

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directions

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

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