Toffee Crunch-Chocolate Chip Cookies

---------- Recipe via Meal-Master (tm) v8.05

Title: Toffee Crunch-Chocolate Chip Cookies
Categories: Cookies
Yield: 40 servings

5 tb Unsalted butter
5 tb Shortening
1/3 c Dark brown sugar; packed
1/3 c Sugar
1 Egg
2 ts Vanilla
3/4 c Flour
3/4 c Quick rolled oats
1/2 ts Salt
1/2 ts Baking powder
1 c Heath candy bars; chopped
Or bits-o-brickle chips*
1 c Pecan halves
1 c Semisweet chocolate pieces

* I use the new "Heath Sensations" bits) Insert metal blade in dry
processor. Add butter, shortening, brown sugar and granulated sugar.
Process until smooth, about 15 seconds. Add egg and vanilla. Process until
smooth, about 20 seconds. Add flour, oats, salt, baking powder, chopped
candy and pecans. Pulse until dough is mixed and pecans are chopped.
Transfer mixture to bowl and stir in chocolate pieces. Drop by heaping
teaspoons onto greased baking sheets 2 inches apart. Adjust oven rack to
middle position.
Bake 1 sheet at a time at 375 degrees 8 minutes. Check for doneness
osince bottoms brown easily. Bake 2 minutes longer or until golden. Repeat.
Cool slightly before removing cookies from baking sheet. Cool thoroughly on
wire racks. Makes 3-1/2 dozen.

Here are some tips to keep in mind when using your food processor: For
processor creaming, add shortening (or melted butter or oil) to eggs while
the machine is running. Sugar is then added to the egg mixture. Nuts are
most efficiently chopped and mixed into batters simultaneously, using
half-second pulses. To avoid cookies that become tough from overprocessing,
always use half-second pulses to incorporate dry ingredients.

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