January 2nd, 2012
Crunch Time Cookies
1 cup chopped pecans, toasted
1 1/4 cups all-purpose flour
1/2 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup unsalted butter, softened
1/4 cup cream cheese, softened
1 cup dark brown sugar, firmly packed
3/4 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 1/2 cups rolled oats (old fashioned oats)
1 1/2 cups semisweet chocolate chips
2/3 cup toffee pieces (I used Heath bits)
Preheat oven to 350°. Spread 1 cup of chopped pecans even on a baking sheet. Place in oven and bake at 350° for 8-10 minutes, or until toasted. Remove and let cool.
In a medium bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
In a large mixing bowl, or the bowl of a stand mixer, beat the butter and cream cheese together on medium speed until creamy. Add the brown sugar and mix well. Add the granulated sugar and mix well. Add the eggs, one at a time, and beat well after each addition. Add vanilla.
Using a wooden spoon or large rubber scraper, stir in the dry ingredients until just combined. Stir in the chocolate chips, nuts, and toffee pieces, stirring until just mixed.
Cover the bowl with plastic wrap and refrigerate 3 hours to overnight. (I chilled my dough overnight.)
Let the dough warm slightly (I allowed 20 minutes) before scooping dough out with a cookie scoop. Place cookies at least 2 inches apart on cookie sheet and bake in 375° oven for 9-11 minutes. (I had to bake mine for 15 minutes.)
Let cookies cool on cookie sheet for 4-5 minutes, then remove to a cooling rack. Allow to cool completely before packaging. Makes about 4 dozen cookies.
Cookies will be fairly thin. I wasn't used to this look, but they tasted great and the hubby approved, so happy baking!