Friday, December 28, 2012

Butterscotch Toffee Pecan Cookies

Ooh, back to baking!

I was soooo excited to do some baking yesterday. I actually spent all afternoon in the kitchen. The hubby requested his favorite, Cream Cheese Danish, so I had to oblige there. Having made Cream Cheese Danish so many times though, I was eager to try something new. And after 6 months of pinning cookies on Pinterest without being able to try the recipes, I have a long, long list of new recipes I wanted to test out. This recipe incorporates 3 of the hubby's favorite things (oatmeal, toffee, and pecans) so this was first up in my new, professional-grade kitchen.

They did not disappoint.

These are what my brother would goofingly (I know, not a word. It is now!) call a "stoner" cookie. There are so many different flavors packed into one little package. The dough is delightfully buttery. There is sweetness from the butterscotch. Saltiness and crunch from the pecans. Texture from the oatmeal. The hubby attacked the cookie jar with abandon last night.

I would highly recommend these cookies. Not one to be skipped :)

Ingredients: (makes approximately 3 dozen)

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 1/4 cup old-fashioned oats
1 cup butterscotch morsels
1/2 cup toffee bits
3/4 cup pecans, chopped


1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.
2. In a large bowl, cream the butter and sugars until well combined. Add egg and vanilla to bowl, mix until smooth.
3. In a separate bowl, whisk together flour through cinnamon. In 3 additions, add flour mixture to butter mixture. Mix until just combined.
4. Fold in oats, butterscotch, toffee, and pecan.
5. Roll dough into about 1 tbsp balls. Bake in oven 7-10 minutes, depending on cookie texture preference. We like ours soft :) Let cool on cookie sheet 5 minutes, remove cookies to cooling rack. Let cookies cool completely before storage.

Recipe adapted from Chef In Training.

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