I like to keep cookies on hand in the freezer for a quick snack.
They are great to take on a walk or to a picnic.
Chewy but crunchy -- these are a delectable treat.
I used my Bosch mixer but I do not recommend it to mix cookies unless it is
a large recipe. I find that I need to scrape the bowl many times.
Plus I do not like to change attachments.
The whisk attachment is great for creaming the butter and sugar.
I change to a cookie paddle to incorporate the dry ingredients.
A tantalizing treat for the taste buds!
1 cup butter or margarine
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 tbsp. milk
2 tsp. vanilla
Cream butter, sugars, egg, milk and vanilla in a large bowl with
electric mixer until light and creamy.
1 3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1 tsp. baking soda
1/4 tsp. salt
Combine dry ingredients; add to creamed mixture, beating until blended.
4 crunchy toffee chocolate bars, coarsely crushed
( I used Skor bars, but similar bars work well, too)
1 cup coarsely chopped pecans, toasted
Stir in remaining ingredients.
Drop dough by tablespoonfuls about 2 inches apart onto
greased or parchment-lined baking sheet.
Bake in preheated 375° oven for 9 to 12 minutes or until light golden.
Cool for 5 minutes on sheet, then transfer to rack and cook completely.