T-shirts and Toffee

Last year, I got that wonderful cookies book for my birthday.  My goal is to bake through it...and that's still my goal.  But I took a little break from it. 

Sometimes I just really like to try out things that I see on other blogs.  However, I still have some recipes that I need to share with you from the book.  This cookie is one that I made in August when I went home between ER shifts.  On special thing I want to share with you about that trip before you get this YUMMY cookie is the quilt that my mom made for me. 

Several years ago, she had me choose special t-shirts to use on a T-shirt quilt.  One of them is from my sixth grade year, some from high school, and some from college.  This trip, she gave me the finished quilt.  It's pretty awesome if I do say so myself....and HUGE!  I could fit a couple of people under it.  She suggested using it for "picnics on the floor."  We used to have these every year when it was Miss Mississippi and Miss America time!  Such fun!  Thanks for the great quilt, Mama!  Now, the cookies.  I knew these would be good ones.  I mean, toffee...chocolate...nuts.  YUM!  Tried to be a little creative with the pictures this time...

whatcha think?  ;-)  Daddy enjoyed these per usual.  Don't remember the specific comments...I mean, it has been three months!  However, I do know that I would highly recommend them.

Chocolate-Toffee Cookies from Southern Living Incredible Cookies
1 cup pecans, toasted
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 tablespoon vanilla
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped toffee and chocolate (you can use Bits'O Brickel or just chop Heath bars)
1-1 1/2 cups chocolate chips

Toast pecans in toaster oven.  Preheat oven to 350 degrees.  Cream butter until creamy, then add sugars and beat well.  Add eggs and vanilla and mix well.  Stir in the dry ingredients and mix until well blended.  Stir in the toffee, chocolate chips, and nuts.

Place on baking stones or sheets in tablespoonfuls.  Place stone in oven and bake for 10 minutes or until slightly browned.  Cool for 1-2 minutes on stones then remove to cooling rack to completely cool. Enjoy!