Prep 1 hr 30 mins
Cook 10 mins
This recipe was found in a insert in the paper called American Profile and was made by a lady named Carolyn Hayes from Elba NY. A guy in our office makes these for us and they never last long. He did say that it takes a while to get them perfect. All I know is these are too good not to share. i made these using silicon baking sheets and the first batch took around 20 minutes the others around 19- watch them carefully adding 2 minutes at a time until the edges start turning brown. also beware that your spatula to remove will become encrusted with the toffee and harder to scoop off the cookies- scrape the spatula beteewn batches. these are still the best ever!
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup butter, cut in small pieces
- 1 1⁄2 cups packed light brown sugar
- 1 tablespoon vanilla extract
- 2 eggs, room temperature
- 1 teaspoon water
- 1 cup chopped pecans
- 1 (8 ounce) packagemilk chocolate toffee pieces
- 1 (8 ounce) package milk chocolate chips
- 1 (8 ounce) package semi-sweet chocolate chips
- whisk together flour baking powder and salt.
- beat butter until light and fluffy with a mixer at medium high setting, add brown sugar and vanilla, mix until combined well.
- combine eggs and water in small bowl and beat with fork. add eggs to butter mixture and beat well.
- add flour mixture to butter mixture beating at a low speed just until combined.
- stir in pecans by hand and spoon. continue to mix in toffee bits and chocolate chips.
- chill for 1 hour or until dough is firm.
- preheat oven to 325 degrees.
- drop dough by Tablespoon fulls onto an ungreased baking sheet.
- bake about 10 minutes until lightly browned on the edges only.
- cool on wire racks.