2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, cut into small pieces
1 1/2 cups light brown sugar
1 tablespoon vanilla
2 eggs (room temperature)
1 cup chopped pecans
1 package (8 ounces) toffee bits
1 package (8 ounces) milk chocolate chips
1 package (8 ounces) semisweet chocolate chips
Preheat oven to 325 degrees. Whisk together flour, baking powder and salt. Beat butter with mixer at medium-high speed until light and fluffy. Add brown sugar and vanilla; mix well.
Whisk eggs and 1 teaspoon water. Add to butter mixture; beat well. Add flour mixture; beat at low speed just until combined. Stir in pecans, toffee and chips. Chill 1 hour or until dough is firm. Drop dough by tablespoonfuls onto ungreased baking sheet. Bake about 10 minutes, until lightly browned on edges only. Cool on wire racks. Makes 5 dozen cookies.
Serving size: 1 cookie. Per serving: 139 calories, 1.3 g protein, 7.6 g fat, 16.9 g carbohydrates, 0.8 g fiber, 33 mg sodium, 19 mg cholesterol
Anna V. Thane, Bluebonnet Electric Cooperative and Mid-South Synergy