I happened to have some toffee bits and pecans leftover from making Christmas cookies and candy. I didn’t want them to go bad, so I tossed the bits and nuts in my chocolate chip cookie recipe and Chocolate Chip Toffee Pecan Cookies were born. We liked them so much that it became a recipe of its own instead of a “leftovers” recipe, but I’ve never written it down until now. One of these days my memory is going to fail and I don’t want to forget this one.
Sometimes yummy things can happen with leftovers. And with my love of toffee, yummy it is!
- 3/4 cup shortening
- 1 1/4 cups brown sugar, firmly packed
- 2 Tablespoons milk
- 1 Tablespoon vanilla
- 1 egg
- 1 3/4 cups flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 6 oz chocolate chips
- 1/4 cup toffee bits
- 1 cup pecans, broken
- Heat oven to 350 degrees.
- Cream shortening, sugar, milk, and vanilla. Add egg and stir until just blended.
- Mix flour, soda, and salt; stir in shortening mixture. Stir in chips, toffee and nuts.
- Line cookie sheets with parchment paper and bake for 10 minutes.
- Remove pan from oven; allow cookies to remain on cookie sheet for about five minutes before attempting to remove to cooling rack.
- To make chocolate chips cookies, omit toffee and nuts.