Makes 16 jumbo cookies
A sprinkling of toffee bits and pecans on the outside gives these hefty cookies an extra crunch.
|3||cups old-fashioned oats|
|1||teaspoon baking powder|
|1||teaspoon baking soda|
|1||cup (2 sticks) unsalted butter, at room temperature|
|1||cup granulated sugar|
|1||cup brown sugar|
|2||teaspoons vanilla extract|
|1½||cups Heath Toffee Bits|
|1⅓||cups chopped pecans|
1. Line 2 baking sheets with parchment paper.
2. In a food processor, grind 2½ cups of the oats.
3. In a bowl, whisk the ground oats with the remaining ½ cup oats, flour, baking powder, baking soda, and salt to blend them.
4. In an electric mixer on medium speed, beat the butter and granulated and brown sugars until creamy. Beat in the eggs, one by one, followed by the vanilla.
5. With the mixer set on its lowest speed, blend in the oat mixture. Scrape down the sides of the bowl several times. Beat in 1 cup of the Heath Toffee Bits and 1 cup of the pecans.
6. In a bowl, combine the remaining toffee bits and pecans; set side.
7. With an ice cream scoop or a large spoon, scoop 16 mounds of batter onto the sheets, leaving 2 inches between them. Refrigerate for 1 hour.
8. Set the oven at 350 degrees.
9. With the heel of your hand, press each mound to slightly flatten them. Sprinkle generously with the toffee mixture. Bake the cookies 12 to 15 minutes or until just firm to touch and the tops are lightly browned. Set the cookies on wire racks to cool. Adapted from JannaBee’s