Ingredients: |
Ingredients: 110 g (1 cup) pecan halves
137 g (1¼ cup) AP flour
½ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
½ lb. (2 sticks) unsalted butter, room temperature
¼ cup cream cheese, softened
195 g (1 cup) brown sugar
151 g (¾ cup) sugar
2 eggs, room temperature
1 tsp. vanilla extract
256 g (2½ cups) rolled oats
8 oz (1½ cups) semisweet chocolate chips
4 oz (⅔ cup) toffee bits
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Directions: |
Directions:In a frying pan, sauté the pecans over low heat, stirring frequently, for about 10 minutes, or until nuts begin to change color, and emit a nutty scent. Turn the nuts out onto a paper towel and allow them cool, then chop them roughly and set aside.
Whisk together the flour, salt, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer, beat the butter and and cream cheese on medium speed until the mixture is very creamy.
Add the brown sugar and beat very well, until the mixture is creamy and uniform.
Add the sugar and again beat very well, until you have a uniform, creamy mixture.
Add eggs, one at a time, and beat well after each addition.
Stir in the vanilla.
Using a large wooden spoon, stir in the dry mixture until just combined. Then stir in the oats, chocolate chips, and toffee bits, blending only until thoroughly mixed.
Cover the bowl with plastic wrap and put it in the refrigerator until completely chilled, 3 hours to overnight.
When you are ready to bake the cookies, take the bowl out of the refrigerator and allow the batter to warm slightly while the oven is preheating.
Preheat oven to 375 ºF.
Line 2 cookie sheets with parchment paper.
Measure the batter out by tablespoonfuls, 2 inches apart. Place no more than a dozen cookies on each sheet.
Bake 9 to 11 minutes, until the edges of the cookies are very brown and the centers are no longer soft.
When you remove the sheets from the oven, place it on a cooling rack for 2 minutes, so the cookies can set up. Use a spatula to transfer the cookies to the cooling rack to cool completely. |
This recipe for Crunch Time Cookies is from