White Chocolate Toffee Cookies

White Chocolate Toffee Cookies

2 sticks butter, softened

3/4 cup sugar

1 cup light brown sugar, packed

2 eggs, room temperature

1 1/2 Tablespoons pure vanilla extract

2 1/2 cups flour

2 1/2 cups oatmeal (I put rolled oats in the food processor for a couple of seconds to chop a little)

1 teaspoon baking soda

1 teaspoon salt

2 cups white chocolate chips

2 cups toffee bits

1 1/2 cups pecans


Preheat oven to 350 degrees.  Cut parchment paper to fit baking sheets (or use a silpat).  

In a stand mixer beat the butter and sugars until light and fluffy.   Beat in eggs and vanilla until well combined.  Put flour, oatmeal, baking soda and salt in a large bowl and combine well with a whisk.  Add these dry ingredients to the butter/sugar mixture until just combined.  Stir in white chocolate, toffee bits and pecans.  

Using a medium cookie scoop, scoop the dough onto the prepared baking sheets.  Bake for 9-12 minutes (depends on your oven--keep a close eye on them!) until just beginning to brown on the edges.  Let cool for 5 minutes, then remove the cookies to cooling racks to finish cooling.