Recipe: Chocolate Toffee Pecan Crunch Cookies

I made these up this afternoon and they came out really good:



Preheat oven to 375 degrees.

In a small bowl combine:
2 1/2 cups all-purpose flour
1 tsp. basking powder
1 tsp. salt
- Set bowl aside

In large mixing bowl, combine:
2/3 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
2 sticks (1 cup) butter or margarine
- Combine

Beat-in to large bowl mixture:
2 eggs until mixture is smooth

At this point, mix in flour mixture from small bowl.

Stir in until well mixed:
1/2 cup finely chopped pecans
1 1/2 cups semi-sweet chocolate chips
1 bag (8 oz) crushed English toffee - They usually sell these in the stores as Heath Toffee Bits

Move teaspoon side balls onto un-greased cookie sheet.  They come out much better if you make balls rather than simply dropping mounds of dough onto the cookie sheet.

Bake for 11-13 minutes, or until cookies are golden brown in color.  (If you take them out too early, they will fall apart).

Let them rest at least 4 minutes before moving them onto a cooking rack.

Should make 2 1/2 to 4 dozen cookies, depending on size.

Contains nuts and milk.  Substitute at your own risk.