1 cup pecan halves
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt 2 sticks (1/2 pound) unsalted butter, at room temperature
2 ounces (1/4 cup) cream cheese, at room temperature
1 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
1 1/2 cups (8 ounces) semisweet chocolate chips
2/3 cup (4 ounces) toffee chips (aka almond brickle chips)
In a large skillet, toast the pecans over low heat, stirring frequently, or until the nuts begin to change color and give off a nutty scent, about 10 minutes. Turn the nuts out onto paper towels and allow them to cool, then chop them roughly and set aside. Sift or whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, with an electric mixer, beat the butter and cream cheese on medium speed until the mixture is very creamy. Add the brown sugar and beat very well, until the mixture is creamy and uniform. Add the granulated sugar and again beat very well, until you have a uniform, creamy mixture. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla. Using a large wooden spoon, stir in the flour mixture just until combined. Then, stir in the cooled pecans, oats, chocolate chips and toffee bits, blending only until thoroughly mixed. Cover the bowl with plastic wrap and put it in the refrigerator until thoroughly chilled, 3 hours or overnight.
When you are ready to make the cookies, take the bowl out of the refrigerator and allow the dough to warm slightly while the oven is preheating. Preheat the oven to 375 degrees. Line 2 baking sheets with silicone baking mats. Measure out the dough by tablespoons and place the cookies 2 inches apart on the baking sheets. Place no more than a dozen cookies on each sheet. Bake, one sheet at a time, for 9 to 11 minutes, or until the edges of the cookies are very browned and the centers are no longer soft. Let the cookies set up for 2 minutes on the baking sheet, then transfer the cookies to racks to cool completely. Store in airtight containers or in zippered freezer bags. These cookies freeze well.
Source: Goldy’s Kitchen Cookbook