Prep 1 hr
Cook 1 hr
Absolutely the best cookies ever! I made enough to fill two gallon-size plastic bags and they were gone within a day. This recipe was a runner-up in a contest that was in the Paula Deen magazine. (Her recipe says this makes three dozen, but I came out with about eight dozen) I used chocolate covered toffee bits instead of the plain toffee bits and it was fantastic so don't worry if you can't find the plain ones. The cooking time is cumulative for all batches (and is approximate).
- 3 cups all-purpose flour
- 1 cup chopped pecans
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 1⁄2 teaspoon table salt
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup all-vegetable shortening
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 1⁄4 cup molasses
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate morsels
- 1 (8 ounce) bag toffee pieces
- 1 cup turbinado sugar
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour.
- In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes.
- Add molasses, eggs, and vanilla; beat on low speed just until blended.
- Gradually add flour mixture, beathing just until dough forms.
- Stir in chocolate morsels and toffee bits.
- Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups.
- Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened.
- Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.
- NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.