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1
In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
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2
Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
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3
Using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. Thoroughly blend in each addition, before adding more.
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4
Cover and refrigerate for at least an hour. (I let mine sit overnight).
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5
Preheat your oven (use convection bake if you have it) to 375 degrees F.
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6
Use light colored baking sheets and lightly grease them. Use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. Slightly flatten each ball with your palms.
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7
Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.).
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8
Let your cookies cool ON THE BAKING SHEET before moving them to your racks. My rule of thumb was when I could pick up the baking sheet and it may have been slightly warm, but I definitely didn't need to worry about oven mitts. This includes the bottom center of the sheet.
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9
Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.
