Your classic oat and pecan biscuit but with the addition of crushed toffee pieces for a sweet sensation! Try them, they're sure to become a favourite.
Good as baked, but not outstanding. Definitely flattened out during the baking process! My family liked them, but have not requested them since... they probably won't make it into my "superb" collection even though they were tasty!!! - 19 Jan 2010 (Review from Allrecipes USA and Canada)
Hmmm, does anyone find it strange that these cook at 300 degrees? Most cookies need to bake at 350 or so....and the directions say 10 to 18 minutes? That is a long range....Anyway, cooked first batch at 300 for 12 minutes, not long enough. Second batch at 300 for 14 minutes, cooled completely on baking sheet, much better. Third batch at 350 for 12 minutes and they were perfect! They don't spread as much at 350 and brown much better than at 300. Will make again with changes. - 20 Oct 2004 (Review from Allrecipes USA and Canada)
Wow, these cookies are really good! I doubled the recipe because in our family, the first dozen is gone right off the bat and the original recipe said it made 2 to 3 dozen...not nearly enough for us. I used parchment paper like others said to do, and I could tell they would stick if you didn't. I scraped the melted toffee off the spatula after each batch because if I didn't, it would mess up the next batch of cookies. Also, even though I doubled the recipe, I only used an 8 oz bag of toffee bits and that seemed to be enough. I also added in a small amouth of dark chocolate chips. And, as another reviewer said, I added a small amount of butter flavored crisco in with real butter to make softer cookies. The flavor of these cookies is wonderful and I'll definitely be making these again! Thanks for such an awesome recipe, Lori! - 09 Nov 2005 (Review from Allrecipes USA and Canada)