Monday, December 13, 2010
5 comments »

Toffee Pecan Cookies

I wanted to make some cookies from the Tate’s Bakeshop cookbook that was sent to me (be sure to enter my giveaway to win a copy for yourself!) and I needed to make some cookies for a holiday cookie swap. As I was flipping through the cookie section of the cookbook, and these cookie caught my eye. I love toffee and I’m still on a pecan kick thanks to all the delicious Thanksgiving treats I made.

I followed the recipe except I toasted my pecans. I love the flavor that toasted nuts bring to any recipe. I prefer chewy cookies so I took them out after 12 minutes in the oven and they were perfect for me.

I actually made these a week in advance and then frozen them since I knew I wouldn’t have time to bake right before the cookie swap. These were a big hit and I definitely recommend making these if you enjoy toffee.

Two Years Ago: Cranberry Orange Cookies
Three Years Ago: M&M Pretzel Treats

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Toffee Pecan Cookies

Yield: 4 dozen

Ingredients:

1 1/2 cups flour
1 tsp baking soda
1 1/2 cups instant oats
1 cup butter, at room temp
1 cup brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla
1 cup pecans, chopped and toasted
2 cups toffee bits

Directions:

Preheat oven to 350. Grease two cookies sheets or line with parchment or a Silpat.

In a large bowl, combine the flour, baking soda, and oatmeal. Set aside.

In the bowl of a mixer, 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 until they are combined. Do not overmix. Stir in the toffee bits and pecans.

Drop cookie dough onto prepared cookie sheets.

Bake for 12-15 minutes for chewy cookies and 18-20 minutes for crunchy cookies.

Recipe from Tate's Bakeshop Cookbook

Cookies, Dessert
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10 Responses to “Pumpkin Pecan Pie Candy”

  1. #
    1
    Cathy — October 28, 2009 at 2:14 pm

    yours looks awesome too!

  2. #
    2
    The Novice Chef — October 28, 2009 at 2:49 pm

    I have now seen these on a few different blogs…guess I have to break down and make them soon! They just look so dang tasty!

  3. #
    3
    oneordinaryday — October 28, 2009 at 2:55 pm

    These sound great. Do they have to be served chilled? I’m bookmarking to make for the holidays. Thanks!

  4. #
    4
    Jen — October 28, 2009 at 2:59 pm

    I served them at room temp. They are just a bit more firm directly out of the fridge.

  5. #
    5
    We Are Not Martha — October 28, 2009 at 4:18 pm

    Mmm! I’m always looking for new ways to bake/cook with pumpkin and these look fabulous. Great to put in a little tin for a holiday gift 🙂

    Sues

  6. #
    6
    ellysaysopa — October 28, 2009 at 5:04 pm

    These look great! I bet they would be great rolled in crushed graham crackers too. Mmm.

  7. #
    7
    Jen — October 28, 2009 at 5:26 pm

    I was thinking that too Elly! I had some crushed graham crackers in the pantry, but I wanted to try them true to the recipe for the first go at it.

  8. #
    8
    nutmegnanny — October 28, 2009 at 9:28 pm

    They are so adorable:) You should submit them in a blog event another blogger and I started. They look so delicious!

  9. #
    9
    bridget {bake at 350} — October 31, 2009 at 12:43 pm

    You were pumpkin-busy!!! YUM!

  10. #
    10
    Ingrid — November 2, 2009 at 6:59 pm

    They look good but I’m not sure of the coconut, pecan, and pumpkin together.
    ~ingrid

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