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.

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13 Responses to “Pumpkin Cranberry Pecan Upside Down Cake”

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    1
    Sarah — November 24, 2010 at 4:58 pm

    This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!

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    2
    Megan — November 24, 2010 at 5:18 pm

    Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.

    Happy Thanksgiving!

  3. #
    3
    Stephanie — November 24, 2010 at 5:55 pm

    Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.

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    4
    We Are Not Martha — November 24, 2010 at 5:58 pm

    Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!

    Sues

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    5
    Fun and Fearless in Beantown — November 24, 2010 at 6:02 pm

    This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!

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    6
    Shannon — November 25, 2010 at 3:48 pm

    ooooh, my, i must try this 🙂 happy thanksgiving!!

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    7
    Nutmeg Nanny — November 28, 2010 at 10:14 pm

    What a fabulous recipe! All the flavors sound delicious to me.

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    8
    Shandra — November 29, 2010 at 4:45 am

    This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
    Shandra-http://shandrita.tumblr.com/

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    9
    "pup" — November 29, 2010 at 1:13 pm

    Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
    Good job!!

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    10
    freefoodboston — December 1, 2010 at 3:21 pm

    What a great recipe! You totally had me at caramel/pecan/cranberry topping.

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    11
    Sophie — January 1, 2011 at 3:14 am

    Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!

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    12
    Nancy Blume-Watson — November 30, 2013 at 1:57 pm

    I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!

    • beantownbaker — December 1st, 2013 @ 6:52 pm

      I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.

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