Ingredients:
- 1 ½ cups unbleached all-purpose flour
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ¾ tsp kosher salt
- 1 cup unsalted butter
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 3 cups old-fashioned oats
- ¾ cup chopped pecans, toasted
- 1 cup toffee pieces
Directions:
- Preheat the oven to 350 F. Line two rimmed baking sheets with parchment paper or silicone liners.
- In a medium bowl, combine the flour, baking soda, cinnamon, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 2 minutes. Add the vanilla. Add the eggs one at a time, mixing and scraping down the sides of the bowl after adding each egg. Gradually add the flour mixture until just combined.
- With the mixer on low, stir in the oats, pecans and toffee bits.
- Using a 2-tablespoon scoop, measure out the cookie dough onto the prepared baking sheets, spacing them 1⁄2 inch apart. Bake for 10 to 12 minutes, rotating the baking sheets halfway during bake time for even baking.
- Let cool on the baking sheets for 5 minutes before using a spatula to transfer to a wire rack. Repeat with the remaining dough.
- These cookies are extra delicious when served warm.