Big-Batch Double Chocolate Toffee Pecan Crunch Cookies
Note that this recipe makes a big batch, making it perfect for parties or for freezing extra cookie dough balls to bake whenever you’re craving a cookie or need a quick dessert.
Ingredients:
2 cups unsalted butter (4 sticks)
3 cups of brown sugar
4 eggs
2 tsp vanilla extract
2 tsp baking soda
1 tsp kosher salt
4 cups of AP flour
5 cups old fashioned oats
8 oz bag of Heath Bits O' Brickle English Toffee Baking Bits
1 cup of toasted pecan pieces
10 oz bag dark chocolate chips
10 oz bag milk chocolate chips
Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until light and fluffy. Add the eggs and vanilla extract, then mix until fully combined.
Add the baking soda, salt, and flour, mixing until the dough comes together. Stir in the oats and mix again until evenly incorporated.
Fold in the toffee bits, milk chocolate chips, dark chocolate chips, and chopped pecans.
Roll the dough into balls and place them on the prepared baking sheets. Bake for 10–12 minutes, or until the edges are lightly golden brown. The centers may still look slightly soft, which is perfectly fine. Let the cookies cool on the baking sheet for about 10 minutes before serving.
To freeze extra dough, roll the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the dough balls to a large freezer-safe bag for storage. When ready to bake, preheat the oven to 350°F and bake the frozen dough balls for about 16 minutes, or until the edges are nicely golden brown.
