I know, we’re all sad that this summer we cannot offer our free cookies and coffee at our estate sales. However, that won’t stop us from sharing our favorite recipes! This one is an old classic treat with a few fun twists… these delicious cookies are loaded with chocolate chips, sweet toffee bits and crisp toasted pecans.

Ingredients…

• 1 cup chopped pecans
• 1 teaspoon extra virgin olive oil
• 2 teaspoons honey
• ¾ teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 2 cups rolled oats
• 2 cups all-purpose flour
• ⅛ teaspoon kosher salt
• 1 cup or 2 sticks butter softened
• 1 cup light brown sugar packed
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup milk chocolate chips
• 1 cup semi sweet mini chocolate chips
• 1 ½ cups sweetened shredded coconut
• 1 cup toffee bits
• 1 ½ cups crushed cornflakes I just overfill the cup, then push down on them with my hand to crush to 1 cup.

The Magic…

Combine pecans, olive oil, honey and salt on in a small pan lined with parchment paper or foil. Place in oven for 3 minutes. Remove and stir to coat pecans with oil & honey mixture. Return to oven and bake for another 6-7 minutes or until pecans are golden brown. Remove from oven and set aside to cool off for a bit.

Place butter and sugar in the bowl of a stand mixer. Beat on medium speed for 2-3 minute or until light and fluffy.

Add eggs, one at a time while continuing to beat. Add vanilla and mix it all together.

With mixer on low speed, add prepared flour mixture, beating until just combined. Add oats, both kinds of chocolate chips, coconut, toffee bits, cornflakes, and prepared pecans. Mix until all ingredients have melded together.

Bake It Up!

Preheat oven to 350˚F.

Line two sheet pans with parchment paper. Whisk together flour, baking powder, baking soda, cinnamon and salt in a medium size bowl. Set aside.

Scoop up dough (Tip: try using an ice cream scoop that holds 3 tablespoons) and roll into balls with your hands.

Place on prepared sheet pans, spacing the cookies 2-inches apart. Flatten each cookie slightly with the palm of your hand.

Bake for 10 minutes. If you reserved some of the chocolate chips and pecans for garnish, then go ahead and remove cookies from oven at this point and scatter a few chocolate chips and pecans over the top of each cookie. Return to oven for another 3-5 minutes or until golden brown.

Let cookies cool on sheet pan for 5 minutes then transfer to a cooling rack.

Store in an airtight container or freeze in a covered container.

Yield: 48 cookies