Chewy Oatmeal Toffee Crunch Cookies

Bon Appetit

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.

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