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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
My last huge successful meal is the crown roast from Bon Apetite magazine. I almost canceled making it when I found out how much it cost, but ended up making it anyway. I’m glad I did, everybody loved it!
I Tweeted your giveaway!
My last hugely successful meal was sundried tomato and artichoke stuffed chicken breasts for 60you people! I have never cooked for that many people at once but with the help of my Mom we pulled it off! 🙂
My last hugely successful meal was pad Thai for friends.
Thanksgiving
I’d have to say my Christmas Eve meal. Yummy pork tenderloin, baked cauliflower and my grandma’s spinach that was all on the table within 20 minutes of my planned dinner time. I’d call that a success!
The last hugely successful meal I executed was actually a cookie swap party. I asked people who RSVP’d to bring only a dozen cookies. Everyone brought so much more and brought snacks, too. I was so worried there wouldn’t be enough, I made too much just in case. Instead I had to have one guest make sure no one left without a good supply. And we helped each other set up trays for relatives in nursing homes, nursing home staff.
The spirit of the holidays was incredible and brought a bunch of strangers so much closer. (We’re all snowbirds in a campground in Mississippi)
I made slow roasted pork chops with apples and onions, scalloped potatoes and I baked Italian bread. So simple yet delicious!
I am a vegetarian, but I made Christmas dinner for our family and successfully made the ham. Everyone loved it, thank goodness! 🙂
Thanksgiving! Gluten free thanksgiving to be more specific 🙂