Nickey's Chocolate Chip Pecan Cookies

I'm trying to remember how Nickey made these and setting it here so I don't forget. The amount of cookies you get depends on the size of the cookies you make. Sometimes I add about a quarter cup white sugar or mix n match the chocolate chips. Thinking about maybe cranberries? I just found the paper I wrote this on...I don't think it makes a difference which toffee you use but I used Barton's Almond Butter Toffee for this...it's chocolate coated :D

• Ready In: 56 mins
• Yields: 36-48 cookies

Ingredients

• 1  cup butter, softened
• 1  cup brown sugar (pack for sweeter cookies)
• 2  eggs
• 2  teaspoons pure vanilla extract
• 2 1⁄2 cups flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 1⁄2 cups  semi-sweet chocolate chips
• 3⁄4 cup  toffee pieces
• 1  cup pecans, chopped

Directions

1. Preheat oven to 350 F degrees.
2. Grease two cookie sheets or use parchment paper.
3. Cream butter in medium bowl. Add brown sugar. Beat in eggs, one at a time. Add vanilla. Set aside.
4. In small bowl, combine flour, baking powder and salt, then stir into creamed mixture.
5. Fold in chocolate chips, toffee bits and pecans,.
6. Drop by heaping teaspoonful onto cookie sheet. Bake at 350 degrees for 10 - 12 minutes.
7. Cool on baking sheet for a few minutes before moving to wire racks to complete cooling.