Giant Toffee Pecan Cookies Food

TOFFEE PECAN COOKIES

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.

MELT IN YOUR MOUTH TOFFEE PECAN COOKIES

Steps:

• Preheat oven to 350*F.
• Mix butter, add cake mix, eggs & water. Mix well.
• Add toffee bits and pecans, mix by hand.
• Spoon onto ungreased cookie sheet and bake at 350 degrees for 10 minutes.
• Transfer to cooling rack.

GIANT TOFFEE PECAN COOKIES

Steps:

• Heat oven to 350°F Combine butter, brown sugar and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour, baking powder and salt. Beat until well mixed (1 to 2 minutes). Stir in chocolate chips, pecans and toffee bits by hand.
• Drop dough by 1/4-cupfuls 2 inches apart onto greased cookie sheets. Bake for 11 to 16 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets.
• TIP: Cookies will look underbaked in center but will continue to brown while cooling.

LEMON COCONUT COOKIES

Steps:

• Combine all ingredients. Beat at low speed until well mixed, 2 to 4 minutes.
• Drop rounded teaspoonfuls of dough onto ungreased cookie sheets.
• Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.

CRUNCHY PECAN-TOFFEE COOKIES

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.

CHEWY TOFFEE PECAN CHOCOLATE CHIP COOKIES

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.

BUTTERSCOTCH TOFFEE PECAN COOKIES

Steps:

• Mix dry ingredients together.
• In a large mixing bowl, cream together the butter, brown sugar and vanilla.
• Add the egg and beat until fluffy.
• Add the dry ingredients and stir until well blended.
• Stir in chopped Heath bars, butterscotch chips and nuts.
• Drop the dough by tablespoonfuls onto parchment lined baking sheets.
• Bake at 375 degrees for 10-12 minutes.

OATMEAL PECAN COOKIES

Steps:

• Preheat oven to 375°F; lightly grease a baking sheet.
• If using old fashioned oats pulse them in a food processor a few times.
• Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
• Beat the butter and sugars in a large bowl until smooth.
• Add the egg, scraping the bowl and beating until smooth.
• Stir in the vinegar and vanilla, then the oat mixture.
• Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
• Bake cookies for 10-14 minutes until the edges are barely browned.
• Remove them from the oven and let them cool on baking sheet for about 5 minutes.
• Transfer to rack or paper bag to cool completely.
• **Mine turned out as small round puffy soft and slightly chewy cookies**.