Pecan Toffee Cookies



So I just got mail from UCLA saying that they’re going to delete my ucla email account at the end of this month since I’m no longer a student, staff, or faculty. What the heck? I am 99% sure that they told us we had our email for life. ::tear:: Has it really been that long already since I’ve graduated? I feel so old! Time’s truly flying and there’s just not enough hours in a day. Especially with this daylight savings coming up– we’re losing an hour! :( That means it’s technically 2:45 AM as I write this blog post right now. No bueno since I have work at 9 tomorrow. Ugh. I’m scheduled to work 65 hours this week on top of my homework. I’m not quite sure how that’ll go by, but hey, a girl’s gotta do what a girl’s gotta do. Right?

These cookies were de-lish. I’ve had good luck with the recent recipes that I’ve been trying because they all seem to hit the spot. No bad recipes, yet! ::knocks on wood:: I adapted this recipe from Rock Recipes. When I made the original recipe, the cookie dough just seemed really crumbly and off, so I added another egg yolk to the batter which solved the problem perfectly. I also refrigerated my dough just to make sure there was no spreading and subbed the majority of the white sugar for brown sugar. The result? A sweet and salty, soft and chewy, delight.

Any questions about well, anything? Ask me on formspring! And become a fan of my blog on facebook, if you’d like to and haven’t already. Gracias!

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 full egg & 1 egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup chopped roasted pecans
  • ½ cup toffee chips

Directions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.

4. Beat in egg & vanilla extract

5. Gradually blend in the dry ingredients. Refrigerate for at least an hour.

6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

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Comments

  1. Jen Misetich says

    Kim – I’m pretty sure you can have your ucla e-mail addy forwarded for life. That’s what I did, so unless they changed their policies, do that. They only close your access through ucla, but there should be an option to forward.

    Oh and these cookies look amazing!! Pecans and toffee are two of my favorite things!!

  2. says

    Yeah, they also should have an alumni email address you could use.

    These cookies look yummy. I like the adaptation you made.

    Keep practicing your Spanish haha, and don’t forget the upside-down exclamation mark!

  3. says

    MIT just deleted my email account and I graduated in June! I was vaguely depressed about it. They let you keep an alumni account…maybe UCLA does the same thing?

    These cookies look delicious! Love the pecan/toffee combo.

  4. says

    Hi,
    I asked you about a way to solve the problem of my cookies being cakey on Formspring. Thank you so much for your advice. I was also wondering: do you use room temperature eggs in your cookies or cold eggs? I’m not sure that would make a difference, but one thing I remember from when my cookies were chewy was that I used cold eggs.
    Thanks!

  5. says

    Hi Kim,
    I baked these cookies and they are T.D.F. I substituted the pecans for butterscotch chips and the result was D-licious! I have already posted about them :) I got tons of compliments. Love your blog!

  6. says

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    • rosa says

      Hi, I was just wondering, do you absolutely need to have baking powder? Is there a reason that the recipe calls for both baking power and baking soda?
      thanks.

  7. rosa says

    Hi, I was just wondering, do you absolutely need to have baking powder? Is there a reason that the recipe calls for both baking power and baking soda?
    thanks.

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