Makes about 13 BIG cookies
- ¾ cup pecan halves (2 ½ oz.)
- ¾ cup firmly packed dark brown sugar
- ¾ cup unsalted butter
- ½ cup sugar
- 1 large egg
- 1 t. vanilla extract
- 1 ½ cups old fashioned oats (not instant)
- 1 cup all purpose flour
- ½ t. baking soda
- 1/8 t. salt
- 6 1.2 oz. Heath bars, chopped into ½ inch pieces
Preheat oven to 350. Lightly grease 2 cookie sheets
Process sugar, brown sugar, butter, egg, vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute. Add oats, flour, baking soda, salt and mix until just combined using 2-3 on/off turns. DO NOT OVERPROCESS. Transfer to bowl and stir in toffee and pecans.
Mound dough in ¼ cup portions onto cookie sheets. Flatten slightly with fingers. Bake until dry in appearance and centers are slightly soft to touch, about 20 minutes.