Preheat oven to 350° F
The complete story of my inspiration for developing these cookies was featured in my "Eats and Treats" column in the Spring 2022 issue of Prairies North Magazine.
1¾ cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon baking soda
Whisk the dry ingredients together
1 cup of toffee chips (Chop home-made toffee or use your favourite brand. Harder toffee may need to be crushed with a mallet.)
8-ounces, about 2 cups, pecans, toasted and coarsely chopped (see note below for toasting)
½ cup butter
¼ cup shortening (I use Compliments vegetable shortening)
1¼ cups packed dark brown sugar
Beat butter, shortening, and sugar on medium speed until very light and fluffy, 2 to 3 minutes.
2 large eggs
1½ teaspoons pure vanilla extract
Beat in eggs until incorporated with the butter-sugar mixture. Beat in vanilla.
Then, gradually add the flour mixture to the butter-sugar mixture, folding in until combined.
Mix in nuts and toffee, just until blended. Refrigerate for approximately 10 minutes.
Place scoops of dough 3 inches apart on parchment-lined baking sheets using a 2-inch scoop. Dampen hands and gently press cookies to flatten. Chilling the dough reduces spreading a little. Some spreading is required to create toffee craters.
Bake cookies for about 12 to 14 minutes. Serve warm or store up to three days in a cookie tin at room temperature. The cookies become softer with storage, and I like that. Freeze after three days.
NOTE: To toast pecans, preheat an oven to 350°F. Spread them on an aluminum cookie sheet and bake for about 8 minutes, stirring at 2 or 3-minute intervals. Keep a close eye on the pecans because they burn quickly.
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