Post by Mark on Nov 29, 2018 21:47:08 GMT
Adapted from BHG
You can transform these scrumptious delights into Christmas desserts when you opt for red and green candy-coated chocolate pieces, if you so desire. At other times of the year, you may leave them off, if you want to.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 2 cups red and green candy-coated chocolate pieces
- 1 cup toffee pieces
- 2/3 cup pecans, coarsely chopped
Directions
- Preheat oven to 350°F (175°C). In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces, toffee pieces, and pecans.
- Drop dough by a cookie scoop or 1/4-cup measure 4 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven for 10 to 12 minutes or until edges are light brown. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely.