Name: Soft Toffee Cookies
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2 cups butter, room temperature; 2 cup brown sugar; 2 eggs, yolk and whites divided; 2 tsp vanilla; 4 cups flour; 1/2 tsp salt; 4 Tbsp cinnamon; 2+ cups chopped pecans

Ingredients

Units Scale

2 cups butter, room temperature
2 cup brown sugar
2 eggs, yolk and whites divided
2 tsp vanilla
4 cups flour
1/2 tsp salt
4 Tbsp cinnamon
2+ cups chopped pecans

Instructions

Preheat the oven to 250F.
In a stand mixer, cream together the butter and brown sugar together.
Add egg yolk and vanilla, mix until incorporated.
In a separate bowl, combine flour, salt, and cinnamon. Add to butter mixture and mix until combined.
Pat out 1/4-1/3″ thick on a greased 12″ x 18″ pan*. Use your hands to thinly spread one unbeaten egg white over the top, then sprinkle and gently press in chopped pecans.
Bake for 45 minutes. Cut into 1.5" squares while still warm.

Notes

This is a double recipe, since I use a rather large baking sheet and like my toffee cookies thick. You can make a half recipe, but you'll want a baking sheet on the smaller side. BAKING TIME will be affected based on double/single recipe, and how thick you end up pressing them! You can tell they're done when the edges are set and slightly golden, and the egg-white over the entire thing is nicely browned.