TOFFEE CRUNCH OATMEAL COOKIES
 
 
Temp: 350 F
Prep Time: 10 min
Bake Time: 20 min
Author:
Recipe type: Dessert
Serves: 15 jumbo cookies
Ingredients
  • 1 cup pecan halves
  • ¾ cup firmly packed dark brown sugar
  • 6 ounces sweet butter cut into small cubes, room temp.
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1⅔ cups old fashioned oatmeal (Do not use instant)
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ⅛ tsp salt
  • One 8.4 ounce package of Heath English Toffee Bars (Six full size 1.4- ounce bars)
Instructions
  1. Preheat oven to 350 F
  2. Line 2 large baking sheets with parchment paper.
  3. Pick through the pecans for any shells, then coarsely chop them. Add to a large bowl and set aside.
  4. Cut the Heath bars in half lengthwise into sticks and then cut the sticks into ½ inch pieces. Do not use the Heath bar bits that are sold at the store, the pieces are just too small and will melt into the cookie and will lack the special crunch of the large toffee pieces.
  5. Break the egg into a small bowl.
  6. Add the brown sugar, granulated sugar, butter, egg and vanilla extract to the food processor and process until very smooth, about one minute. Stop once to scrape down sides of the bowl.
  7. Add oats, flour, baking soda and salt to a small bowl and use a fork to combine. Add all at once to the food processor. Use the on/off button several times to barely combine. The dough is going to be dry (Do not over process).
  8. Transfer the dough to the large bowl containing the chopped pecans and English toffee. Use your fingertips to press the chopped pecan and toffee pieces into the dough. Do not over mix.
  9. Scoop the dough out with a ¼ measuring cup onto the prepared baking sheets. Leave enough space between them so the cookies don’t bake into each other. Flatten the dough slightly with your fingertips.
  10. Bake for 20 minutes, or until the tops look dry but the centers are still soft to touch.
  11. Leave the cookies on the baking sheet for 3 minutes before transferring them to a cooling rack with a spatula.
  12. Store in airtight container for up to 3 days at room temperature or freeze for 2 weeks.
Notes
Recipe source Bon Appétit
Recipe by Persian Mama at http://persianmama.com/toffee-crunch-oatmeal-cookies/