Toasted Pecan Toffee Cookie Recipe
by Laurie Lufkin and daughter Lily
Laurie and her "baking bud" daughter Lily entered our Blue
Ribbon Recipe Challenge with this delicious pecan cookie recipe.
They were selected as our 2007 Contest Winner. She won an autographed by
Mother May of Priester's Dining
on the Victorian Verandah Cookbook.
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1 cup Priesters
Pecan Pieces
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1 ½ Cup granulated Sugar
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1 ½ cup light brown sugar
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1 cup butter flavored shortening
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1 cup butter, softened
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2 teaspoons vanilla
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2 eggs
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3 cups all purpose flour
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2 teaspoons baking soda
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½ teaspoon salt
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3 ½ cups old fashioned oats
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2 cups crushed Skor candy bars (about 8 1.4oz bars)
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1 12 oz bag milk chocolate chips
Preheat oven to 350 degrees. Grease 4 baking sheets. Toast Priesters
pecans in the oven for about 8 minutes, shaking pan once half way through.
Set aside to cool. Break any large pecan pieces into smaller pieces.
In
a mixing bowl, combine with a whisk flour, baking soda and salt and set
aside.
Cream butter, shortening and sugars in mixing bowl till
light and fluffy.
Add eggs and vanilla till combined, about 1
minute, scraping sides of bowl as you mix.
Add dry ingredients
slowly to wet mixture to combine and mix well.
Add oatmeal and mix
again till combined.
With a spoon, add in chocolate bits, crushed
Skor bars and Priester’s pecan pieces. Do not use mixer as it will crush
them. Mix well till combined.
Using a medium sized ice cream scoop
(about 2 tablespoon or 1 oz size) place cookies on prepared baking sheet,
12 to a sheet. Bake for 10-12 minutes-10 for more chewy cookies and 12 for
a more crunchy cookie.
Allow to cool slightly on the pan and then
move to a cooling rack.
This recipe makes about 6 dozen cookies and
can easily be halved.
Original Recipe from Laurie Lufkin -
Essex, Massachusetts
Can you think of anything that would make your favorite recipe even
better by adding Priester's Pecans? We want to try it too and share it
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