Oatmeal Toffee Pecan Cookies
These Oatmeal Toffee Pecan Cookies are absolutely incredible! They are thick and chewy cookies full of hearty oats, sweet toffee, nutty pecans, and brown sugar. The pairing of toffee and pecans is so delicious.
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup dark brown sugar or light brown sugar
- 1/3 cup white sugar
- 1 tbsp vanilla
- 1 large egg room temperature
- 1 1/2 cups rolled oats or large flake oats
- 1 cup all-purpose flour
- 1 1/2 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg optional
- 1/2 cup toffee bits
- 1/2 cup pecans roughly chopped
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Melt the butter and allow it to cool. Chop the pecans and set aside.1/2 cup unsalted butter, 1/2 cup pecans
- In a medium bowl, add in flour, oats, cinnamon, nutmeg (optional), cornstarch, baking powder, baking soda, and salt.1 1/2 cups rolled oats, 1 cup all-purpose flour, 1 1/2 tsp cornstarch, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon, 1/8 tsp nutmeg
- In a large bowl, whisk cooled butter, brown sugar, and white sugar. Add in egg and vanilla and whisk in.1/2 cup unsalted butter, 1/2 cup dark brown sugar, 1/3 cup white sugar, 1 tbsp vanilla, 1 large egg
- Add in the dry ingredients and mix until a soft cookie dough forms. Don't over-mix!
- Add in chopped pecans and toffee bits and mix in a few times.1/2 cup toffee bits, 1/2 cup pecans
- Scoop 6 cookie dough balls (about 1.5tbsp per cookie) and place on the prepared cookie sheet. Add an extra pecan on top.
- Bake for 10-15 minutes. Mine took 13 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven, let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
Notes
Brown sugar – I used dark brown sugar for this recipe, but light brown works as well.
Egg – Remove 2 hours prior to baking, or warm up quicker by placing them in a warm bowl of water until not cold anymore, then crack open.
Flour – I used all-purpose flour for this recipe.
Toffee - I used Skor bits, but Heath toffee bits work as well.
Oats: Rolled oats work great for this recipe.
White sugar – Using granulated sugar adds to the crisp edges and sweetness to the cookies.
Vanilla – Using a good quality vanilla is key to adding flavour to the cookies!