30

Serving

15min

PREP. TIME

20min

COOK TIME

INGREDIENTS

3 cups quick oats, divided
2¼ cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 sticks Keller’s Creamery Unsalted Butter, softened
1 cup sugar
1 cup packed light brown sugar
2 eggs
2 tsp. vanilla extract
1 pkg. (8 oz.) chocolate covered toffee bits, divided
¾ cup chopped pecans

STEPS

  • Preheat oven to 375°F. Spray cookie sheets with nonstick cooking spray and set aside. Place 2½ cups of the quick oats in the container of a food processor (or blender) and process until finely ground.
  • Combine the ground oats with the remaining ½ cup oats in a large bowl. Stir in the flour, baking powder, baking soda and salt; set aside. Cream the butter with granulated sugar and brown sugar in the bowl of an electric mixer, on medium speed until smooth. Beat in eggs and vanilla. Scrape down the bowl and slowly add the dry ingredient mixture to the butter mixture until well blended. Set aside ½ cup of toffee bits and add the remainder of the package into the cookie dough and mix well.
  • In a small bowl, combine the reserved ½ cup of chocolate covered toffee bits and the chopped pecans. Scoop out dough using a tablespoon measure and roll into balls. Flatten the cookies by pressing one side of each ball into the toffee/pecan mixture then place on prepared cookie sheet with the topping side up. Leave at 2-inches of space between cookie. Bake for 10 to 12 minutes or until just slightly browned (do not overcook). Cool on cookie sheet for 1 minute, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

    Note: For crisper cookies, press the cookies again when placed on the cookie sheet and bake for 12 to 14 minutes or until the cookies are golden brown.

NUTRION FACTS » 1 SERVING

Calories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240
Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 g
Cholesterol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 mg
Carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . 31 g

Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 g
Sodium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 mg
Dietary Fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 g