Time 45m Yield about 48 cookies Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool. Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined. Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans. Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.
Time 30m Yield 45 cookies Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F. Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts. Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
Time 55m Yield 40 Number Of Ingredients 9 Steps:
Combine flour, baking soda, and salt in a medium bowl; whisk until well combined. Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated. Move the bowl to the refrigerator and chill for at least 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside. Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand. Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Time 50m Yield 2 1/2 dozen, 30 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. In large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour and baking powder to creamed mixture, stir until well incorporated. Add in toffee bits and nuts, and stir well. Drop dough onto greased baking sheet at least 2 inches apart, tablespoon amounts. Bake for 10-12 minutes or until cookies is brown. Remove from oven and let sit for 2 minutes, and transfer to a wire rack to cool completely.
Time 45m Yield 48 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined. Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread. Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.
Time 2h Yield 75-85 cookies Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour. In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes. Add molasses, eggs, and vanilla; beat on low speed just until blended. Gradually add flour mixture, beathing just until dough forms. Stir in chocolate morsels and toffee bits. Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups. Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened. Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks. NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.
More about “crunchy pecan toffee cookies recipes”
Time 45m Yield 16 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool. In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat butter and shortening with electric mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until smooth. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans and toffee candy. Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 1/4 cupfuls 2 to 3 inches apart. Bake 17 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks.
