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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 1 12 cups all-purpose flour
- 1 teaspoon baking soda
- 1 12 cups instant quick oats
- 1 cup salted butter, softened to room temperature
- 1 cup firmly packed dark brown sugar
- 14 cup sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 cup pecans, chopped
- 2 cups toffee pieces
Method
- 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; dont 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.
