I didn’t grow up on homemade cookies. The closest we got were a couple of Christmas goodies I remember my Mom training me to bake and Publix cookies. Oreos were always my favorite and of course I was a Girl Scout so the peanut butter sandwich cookies were my favorite thin – now, it is the Thin Mints, hands down.
But, now, sometimes, I wake up thinking about chocolate chip cookies. Who knows? But, I woke up this morning thinking about cookies. It was raining. I have boys. Friends were coming over. No time to go to the store. This is how these amazing cookies started.
A new friend gave me some toffee on a recent trip to the Triangle. I had mini chips in the freezer. My mom always stocks my pantry full of pecans, and I had bars of chocolate in my baking stash.
These are the perfect chewy consistency. Nice and big but not too flat. I tweaked a recipe and it turned out great. I hope you enjoy!
- 2 cups all purpose flour
- 3/4 tsp sea salt
- 3/4 tsp baking soda
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 2/3 cup packed light brown sugar
- 2 tsp vanilla
- 2 eggs
- Half cup each:
- chopped toffee
- mini semi-sweet chocolate chips
- chopped milk chocolate
- 1 cup chopped pecans
- Preheat oven to 375. Lightly spray baking sheets.
- Combine dry ingredients and set aside.
- Cream together the butter and the sugars.
- Add eggs and vanilla.
- Add in the dry ingredients and stir together.
- Fold in the add-ins.
- Do not over mix
- I got 6 cookies per baking sheet – so these are pretty generous cookies.
- Bake for 12 minutes.
- Do not over bake.
- Let cool for 1-2 minutes and remove to a cooling rack. If you let them stay on the baking sheets, the toffee will stick to the pan.