Whisk the dry ingredients together

Prepare:

1 cup of toffee chips (Chop home-made toffee or use your favourite brand. Harder toffee may need to be crushed with a mallet.)

8-ounces, about 2 cups, pecans, toasted and coarsely chopped (see note below for toasting)

Beat butter, shortening, and sugar on medium speed until very light and fluffy, 2 to 3 minutes. 

Add:

• 2 large eggs
• 1½ teaspoons pure vanilla extract

Beat in eggs until incorporated with the butter-sugar mixture. Beat in vanilla.

Then, gradually add the flour mixture to the butter-sugar mixture, folding in until combined.

Mix in nuts and toffee, just until blended. Refrigerate for approximately 10 minutes.

To Bake:

Place scoops of dough 3 inches apart on parchment-lined baking sheets using a 2-inch scoop. Dampen hands and gently press cookies to flatten. Chilling the dough reduces spreading a little. Some spreading is required to create toffee craters.

Bake cookies for about 12 to 14 minutes. Serve warm or store up to three days in a cookie tin at room temperature. The cookies become softer with storage, and I like that. Freeze after three days.