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.
Yield: 4 dozen
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
2 tsp vanilla
1 cup pecans, chopped and toasted
2 cups toffee bits
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