Pecan Toffee Chip Cookies

Cookies-N-Milk!

These cookies are really good, I make them every holiday season. The key is you must use good ingredients. I splurge on good vanilla and good chocolate chips and I taste the difference.

I have tried the cookies with unsifted flour vs sifted and I decided I like the texture when I use sifted flour.

Drop cookies by rounded tablespoons onto cookie sheet. If you own a cookie scoop it makes it so much easier to scoop.

Please do not flatten these beauties, they don't need it. They will turn out flat and round all on their own.

Get your milk ready and eat all of these cookies, just not at one time.

Pecan Toffee Chip Cookies
Adapted from Giada

Ingredients:

½ cup old-fashioned oats 2 ¼ cups all-purpose flour, sifted 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 c.unsalted butter (2 sticks), at room temperature 1 c. firmly packed light brown sugar 1 c. granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 4 ounces heath candy bars, finely chopped 1 1/2 c. pecans, chopped 1 (12-ounce) bag of ghirardelli semisweet chocolate chips

Directions:

Preheat oven to 325 degrees F. Finely chop the oats, nuts and toffee bars in a food processor. Transfer  to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.  Cream the butter and sugars in a large bowl. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, pecans, and chocolate chips. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Finish cooling cookies on a cookie rack. Enjoy!