Toffee Pecan Drop Cookies
This are so delicious! You can see the toffee oozing out of them.
2 c. AP flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter
3/4 c. firmly packed lightly brown sugar
1/4 c. granulated sugar
1 large egg, at room temperature
1 1/2 tsp. vanilla
1 1/2 c. coarsely chopped toasted pecans (see note)
1 c. toffee chips
Preheat oven to 350 F
In a small bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the pecans and toffee.
Drop by rounded teaspoonfuls onto ungreased cookie sheets (I used parchment paper), leaving several inches between for expansion.
Bake for 10-12 minutes, or until lightly golden.
Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.
For the toasted pecans: Place pecans on a baking sheet in a 350 F oven for 15 minutes, or until lightly browned and fragrant.
For the Toffee Chips: I buy mine from King Arthur, but if you can't find them, Heath Candy bars will work just fine.
I made the usual batch for sampling and the rest went into the freezer. I just scooped them on a baking sheets lined with foil,
and then placed the sheets into the freezer. Once they are frozen solid, I will remove the cookie balls and place them into a labeled zip lock freezer bags.
When ready to bake off, just thaw and bake. These will keep 2 months in the freezer.