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1
Preheat oven to 400 F. Arrange pecan halves on a parchment paper lined cookie sheet. Toast for 7-8 minutes in preheated oven. Remove from oven and allow pecans to cool completely. Turn off the oven.
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2
In the bowl of a stand mixer, combine the butter and cream cheese and whip until light and fluffy. Add the brown sugar and continue to beat until lighter in color.
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3
Add the eggs one at a time, mixing after each. Then mix in the vanilla, scraping down the sides of the bowl as necessary.
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4
Into this mixture, add the salt, baking powder, and baking soda. Beat until well combined. Gently stir in the flour.
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5
Next, finely chop the pecans. Add them to the dough along with the oats, chocolate chips, and toffee bits.
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6
Make sure that the ingredients are well combined then chill the dough for at least 2-3 hours.
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7
When ready to bake, preheat the oven to 375 F. Line two cookie sheets with parchment paper. Using an ice cream scoop, measure out 3 tablespoon-size balls and place on the parchment paper lined cookie sheet. Leave plenty of space between each. You will be able to fit about 5 cookies per sheet. Bake for 12-14 minutes. Cookies will appear underdone in the middle but bake them no more than 14 minutes.
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8
Remove pans from oven and set on a rack. Cool cookies on cookie sheets before moving to cooling rack. Enjoy!
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9
Adapted from Diane Mott Davidson.
