These chewy toffee pecan oatmeal cookies are a delightful treat, combining the nutty crunch of pecans with the sweet, buttery flavor of toffee.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Line your baking sheets with parchment paper.
Parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and brown sugar until smooth.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until well combined.
Mix until the mixture is light and fluffy for better texture.
In a separate bowl, whisk together the flour, baking soda, and salt.
Sifting the dry ingredients helps to avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the oats, pecans, and toffee bits.
Gently fold to evenly distribute the mix-ins without overworking the dough.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
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