Toffee Pecan Drop Cookies

From the Magnolia Bakery.

• Ready In: 42 mins
• Yields: 4 dozen

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup butter, softened
• 3⁄4 cup  firmly packed light brown sugar
• 1⁄4 cup sugar
• 1  large egg, at room temperature
• 1 1⁄2 teaspoons vanilla extract
• 1 1⁄2 cups  coarsely chopped toasted pecans
• 1  cup  toffee pieces

Directions

1. Preheat oven to 350°.
2. In a bowl, combine the first 3 ingredients; set aside.
3. In a large bowl, cream the butter with the sugars for 2 minutes or until smooth.
4. Add in the egg and vanilla; beat well.
5. Add in the dry ingredients and mix thoroughly.
6. Stir in the pecans and toffee.
7. Drop by rounded teaspoonsful onto an ungreased cookie sheet (leave room for expansion).
8. Bake 10-12 minutes or until lightly golden.
9. Let cookies cool in pan for 5 minutes; then transfer cookies to a wire rack to cool completely.