Christine mirabelli's toffee crunch-choco chip cookies
42 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Unsalted butter |
| 5 | tablespoons | Shortening |
| ⅓ | cup | Dark brown sugar |
| ⅓ | cup | Granulated sugar |
| 1 | Egg | |
| 2 | teaspoons | Vanilla |
| ¾ | cup | Flour |
| ¾ | cup | Quick rolled oats |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 1 | cup | Chopped Heath candy bars OR Bits-o-Brickle chips |
| 1 | cup | Pecan halves or pieces |
| 1 | cup | Chocolate chipses |
Directions
Insert metal blade in dry processor. Add butter, shortening, brown sugar and granulated sugar. Process until smooth, about 15 seconds. Add egg and vanilla. Process until smooth, about 20 seconds. Add flour, oats, salt, baking powder, chopped candy and pecans. Pulse until dough is mixed and pecans are chopped. Transfer mixture to bowl and stir in chocolate pieces.
Drop dough by heaping teaspoons onto greased baking sheets 2 inches apart.
Adjust oven rack to middle position. Bake 1 sheet at a time at 375 degrees 8 minutes. Check for doneness since bottoms brown easily. Bake 2 minutes longer or until golden. Repeat. Cool slightly before removing cookies from baking sheet. Cool thoroughly on wire racks. Makes 3½ dozen.