Chewy Oatmeal Toffee Crunch Cookies

By phowley

Ingredients

• 3/4 c pecan halves (about 2 1/2 oz)
• 3/4 c firmly packed dark brown sugar
• 3/4 c (1 1/2 sticks) unsalted butter, cut into 6 pieces, at room temperature
• 1/2 c sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 c old-fashioned (not instant) oatmeal
• 1 c all-purpose flour
• 1/8 tsp salt
• 6 (1.2 oz) pkg chocolate covered toffee bars (Heath) chopped into 1/2" pieces
• 1/2 tsp baking soda

Preparation

Step 1

Preheat oven to 350.
Lightly grease 2 cookie sheets.
Coarsely chop pecans in processor using on/off turns.
Set aside.
Mix brown sugar, butter, 1/2 c sugar, egg, and vanilla in processor until fluffing, stopping once to scrape down sides of work bowl, about 1 minute.
Add oats, flour, baking soda, and salt and mix until just combined using 2-3 on/off turns.
Do NOT over process.
Transfer to bowl.
Stir in pecans and chopped toffee.
Mound dough (pile it up) by 1/4 cupfuls onto prepared cookie sheets, 2" apart.
Flatten slightly using fingers.
Bake until dry in appearance and centers are slightly soft to touch, about 20 minutes.
Do NOT overbake.
Cool on cookie sheet for 3 minutes then transfer to wire racka nd cool completely.