3/4 Cup pecan halves (about 2 1/2 ounces)
3/4 Cup firmly packed dark brown sugar
3/4 Cup (1 1/2 Stick) unsalted butter, room temperature
1/2 Cup sugar
1 Large egg
1 Teaspoon vanilla extract
1 1/2 Cups old-fashioned (not instant) oatmeal
1 Cup all purpose flour
1/2 Teaspoon baking soda
1/8 Teaspoon salt
6 1.2 ounce packages chocolate covered English toffee bars, (Heath bars), chopped into 1/2 inch pieces.
Preheat oven to 350 degrees. Lightly grease 2 cookie sheets.
Coarsely chop pecans using on/off turns in a processor. Set aside.
Process brown sugar, butter, 1/2 cup sugar, egg and vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute. Add oats, flour, baking soda and salt and mix until just combined using 2 to 3 on/off turns; do not over process. Transfer to bowl. Stir in pecans and chopped English toffee.
Mound dough by 1/4 cupfuls onto prepared sheets, spacing 2 inches apart. Flatten slightly using fingers. Bake until dry in appearance and centers are still slightly soft to touch, about 20 minutes. Cool on cookie sheets 3 minutes. Transfer to rack and cool completely. Store in airtight container. Makes about 13.
These are self trimming cookies that are moist and chewy. We make dozens and freeze them before the holidays. They can then be taken out of the freezer as needed. Fresh homemade cookies are minutes away! This recipe came from a high school classmate, Sherry!