Toffee Crunch Chocolate Chip Cookies

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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