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Crunch Time Cookies

23 April, 2013
It may be hard to believe, but at one point in time I was part of a book club. As goes with many “book clubs”, we became more of an “eating club”, and then some members began working on the weekends while others took up jogging! Needless to say, we no longer read the same book as a club (and to say that we all ever did would be a stretch), however we remain great friends.
Crunch Time Cookies
At one particular gathering, my friend Jeannie was expressing her excitement over her latest detective book where a cat helps solve the crime (crazy-sounding, right?), when my friend Jennifer and I began laughing at her. We’re snarky like that–the whole club. She said to us, “Well, you two read those culinary mysteries where Goldy Bear, the caterer, always happens to witness a crime and then goes on to solve it!” We fell off our chairs, cracking up. She was right.
Crunch Time Cookie Recipe.
But let me just say, the only reason I was even reading such a strange thing as a culinary mystery and purchasing them at full price was at the suggestion of my dear friend, Jennifer. She majored in English Lit in college and has called more trends than I can even begin to name, and it was she who slipped me my first copy of a Diane Mott Davidson novel. I figured, if it was good enough for her, it was good enough for me. I didn’t even question it!
Crunch Time Cookie.
I will say, it has been a long while since I have enjoyed one of those books, and I just might have to pick one up again soon. Truth is, they were darn good and full of wonderful recipes, even if they were slightly predictable. On one occasion, Jen and I whipped up a “Diane Mott Davidson” meal and it was fabulous, even if the power did go out!
These particular cookies are from the book “Crunch Time” and are chock full of oatmeal, toasted pecans, toffee bits, and chocolate chips.
Crunch Time Cookies {My Sugar Coated Life}
I recommend making them on the larger side and I think they are perfect for serving at a picnic or barbecue. I want to warn you that they are so delicious that they will disappear rather quickly. You don’t need to call Goldy Bear or the crime-solving cat. Unless people start slipping them into their purses.
Crunch Time Cookie My Sugar Coated Life
You may also want to savor the cookies while quietly curled up with your favorite culinary mystery.
Or perhaps a cat detective book, if you’re so inclined.
Crunch Time Cookie Dough

Crunch Time Cookies


1/2 cup pecan halves

1 cup butter, softened

4 oz cream cheese

1 3/4 cup light brown sugar

2 large eggs

1 teaspoon vanilla

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups all purpose flour

2 1/2 cups rolled oats

2 cups semisweet chocolate chips

2/3 cup toffee bits


Preheat oven to 400 F. Arrange pecan halves on a parchment paper lined cookie sheet. Toast for 7-8 minutes in preheated oven. Remove from oven and allow to cool completely.

In a stand mixer, combine the butter and cream cheese and whip until light and fluffy. Add the brown sugar and continue to beat until lighter in color.

Add the eggs one at a time and then the vanilla, scraping down the bowl as necessary.

To this mixture, add the salt, baking powder, and baking soda. Beat until well combined.

Gently stir in the flour.

Next, finely chop the pecans. Add them to the dough along with the oats, chocolate chips, and toffee bits.

Make sure that the ingredients are well combined and chill the dough for at least 2-3 hours.

When ready to bake, preheat oven to 375 F.

Line two cookie sheets with parchment paper. Using an ice cream scoop, measure out 3 tablespoon-size balls and place on the parchment paper lined cookie sheet. You will be able to fit about 5 cookies per sheet. Bake for 12-14 minutes. Cookies will appear underdone in the middle.

Cool on cookie sheets before moving to cooling rack. Enjoy!

Adapted from Diane Mott Davidson