Servings 24Jumbo Cookies (48 Medium-Large Cookies)
Author Melissa Sperka
1cupsalted buttersoftened [2 sticks]
1cuppacked light brown sugar
2tsppure vanilla extract
1 ½cupall-purpose flour
2 ½cupquick cooking oats
12ozmilk chocolate chips
1cupEnglish toffee bits
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper, set aside.
In the bowl of a stand mixer, cream the softened butter, brown sugar, granulated sugar and vanilla. Add the eggs one at a time beating well after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, baking soda, and salt. Gradually add the sifted dry ingredients to the creamed mixture beating just until fully combined. Stop and scrape the sides of the bowl as needed.
Use a large spatula to mix-in the oatmeal, chocolate chips, toffee bits and pecans by hand. Mix until fully combined, the batter will be stiff. Remember, the toffee bits will melt while baking, don't be tempted to add liquid.
For jumbo cookies, use a 4 oz ice cream scoop to divide the cookie dough. Leave 2-3 inches between each to allow for spreading. Using floured fingers flatten the centers.
Bake for 16-18 minutes until golden and the edges are crispy. Cool for 15 minutes on the pan then remove to a cooling rack to cool completely.
Yield: 24 jumbo cookies or 48 medium-large cookies [using a 2 oz ice cream scoop]
To toast the pecans, lay in a single layer on a cookie sheet. Roast for 6-8 minutes in a 350°F oven. Cool completely before adding to the cookie dough