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I have to admit I have sometimes taken cookies for granted. I like them, but so often they’re just a utilitarian sweet treat, rather than something that elicits a ‘wow’ reaction. This recipe changes all that. A chewy cookie that offers the seductive combination of salty and sweet as well as a nutty crunch … what more could you ask for? One of the things I love most is that these cookies are so delicious (kind of like how one square of really good chocolate is sometimes just enough), that I find eating just one is enough to satisfy a sweet craving.
The recipe makes a really big quantity so I usually freeze 6 or 7 dozen dough balls when I make a batch, baking up just one or two dozen at at time. That way, you’ve got ready-to-bake-fresh cookie dough on hand for any occasion. You’ll be the star of your next book club or bake sale if you show up with these beauties.
Ingredients
Directions
Preheat oven to 350F. Line baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, salt, and baking soda; set aside.
In the bowl of a stand mixer (or use a hand mixer), cream together butter and both sugars until light and fluffy, about 5 minutes.
Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; mix just until it’s evenly incorporated. Add butterscotch chips, toffee bits, and pecans; mix just enough to combine.
Cover bowl with plastic wrap and let sit 30 minutes at room temperature to hydrate the flour.
Drop by rounded the teaspoonful (a small 1 inch cookie scoop is ideal for this) onto prepared baking sheets, leaving 2 inches between cookies.
Transfer baking sheets to oven and bake until golden but still soft in the center, about 9 minutes. Transfer cookies to a wire rack to cool. Store in an airtight container.
Makes 8 dozen cookies.