These are Ed’s favorite cookies. Whenever I make them, he says “Oh honey, if I hadn’t married you already, I’d marry you all over again”.
2 cups butter
2 cups white sugar
2 cups brown sugar
3 tsp vanilla
4 ½ cups flour
2 tsp baking powder
2 tsp baking soda
7 cups old fashioned oats (not quick cooking)
1 8-oz Hershey milk chocolate candy bar, chopped into large pieces
16 oz Heath milk chocolate toffee bits
1 cup pecans
Cream together butter, white sugar and brown sugar. Beat in eggs and vanilla. Set aside.
Mix together flour, baking powder and baking soda. Add to butter mixture and mix well. Add the oats, candy bar, toffee bits and pecans. Mix well (easiest to do it by hand in a large bowl).
Place dough about the size of walnuts onto Silpat lined baking sheet. Bake in a 375 degree oven for 8-10 minutes. Do not overbake. Makes 6+ dozen cookies.
Freeze well. After cooled, wrap in plastic wrap and cover with foil. They thaw in about two hours at room temperature.
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