Packed with oats, pecans, toffee bits and chocolate chips, these cookies are perfect for a picnic!
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.
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.
Add the eggs one at a time, mixing after each. Then mix in the vanilla, scraping down the sides of the bowl as necessary.
Into this mixture, add the salt, baking powder, and baking soda. Beat until well combined. Gently stir in the flour.
Next, finely chop the pecans. Add them to the dough along with the oats, chocolate chips, and toffee bits.
Make sure that the ingredients are well combined then chill the dough for at least 2-3 hours.
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.
Remove pans from oven and set on a rack. Cool cookies on cookie sheets before moving to cooling rack. Enjoy!
Adapted from Diane Mott Davidson.
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These cookies are so delicious! I had to slightly flatten the dough balls with the palm of my hand before baking as the first batch didn’t spread at all. I think I may sprinkle the tops with a little sea salt next time, too!
We LOVED these. Mine didn’t turn out very pretty, seemed to get flat and thin but tasted very very good!
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Jodi [My Sugar Coated Life] on 5.3.2013
I’m glad you liked them! Maybe try chilling the dough longer? I even portion the dough and freeze it, then bake them when I want a snack or an easy treat to take to an event. It could just be the weather? If not, try adding a little more flour. Thank you for the review!