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.
Christy is a writer, crafter, amateur photographer and enjoys sharing recipes. She also loves pushing buttons in Photoshop until her pictures magically look better.
Always looking for more work, Christy is currently editing her first book, finishing her second, blogging, guest blogging and making a nuisance of herself.