Ingredients:
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.
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