Crunch Time Cookies

• 1/2 cups Pecan Halves
• 1 cup Butter, Softened
• 4 ounces, weight Cream Cheese, Softened
• 1-3/4 cup Light Brown Sugar
• 2 whole Large Eggs
• 1 teaspoon Vanilla
• 1/4 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1-1/2 cup All-purpose Flour
• 2-1/2 cups Old Fashioned Rolled Oats
• 2 cups Semisweet Chocolate Chips
• 2/3 cups Toffee Bits

1. Preheat oven to 400 F. Arrange pecan halves on a parchment paper lined cookie sheet. Toast for 7-8 minutes in preheated oven. Remove from oven and allow pecans to cool completely. Turn off the oven.
2. In the bowl of a stand mixer, combine the butter and cream cheese and whip until light and fluffy. Add the brown sugar and continue to beat until lighter in color.
3. Add the eggs one at a time, mixing after each. Then mix in the vanilla, scraping down the sides of the bowl as necessary.
4. Into this mixture, add the salt, baking powder, and baking soda. Beat until well combined. Gently stir in the flour.
5. Next, finely chop the pecans. Add them to the dough along with the oats, chocolate chips, and toffee bits.
6. Make sure that the ingredients are well combined then chill the dough for at least 2-3 hours.
7. When ready to bake, preheat the oven to 375 F. Line two cookie sheets with parchment paper. Using an ice cream scoop, measure out 3 tablespoon-size balls and place on the parchment paper lined cookie sheet. Leave plenty of space between each. You will be able to fit about 5 cookies per sheet. Bake for 12-14 minutes. Cookies will appear underdone in the middle but bake them no more than 14 minutes.
8. Remove pans from oven and set on a rack. Cool cookies on cookie sheets before moving to cooling rack. Enjoy!
9. Adapted from Diane Mott Davidson.

pecan halves, butter, weight cream cheese, light brown sugar, eggs, vanilla, ubc, baking powder, baking soda, allpurpose, oats, chocolate chips, toffee bits

Taken from tastykitchen.com/recipes/desserts/crunch-time-cookies/ (may not work)