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Title: Christine Mirabelli's Toffee Crunch-Choco Chip Cookies
Categories: Cookie Candy Cereal
Yield: 42 Servings

5tbUnsalted butter
5tbShortening
1/3cDark brown sugar
1/3cGranulated sugar
1 Egg
2tsVanilla
3/4cFlour
3/4cQuick rolled oats
1/2tsSalt
1/2tsBaking powder
1cChopped Heath candy bars OR Bits-o-Brickle chips
1cPecan halves or pieces
1cChocolate chipses

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 dough 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 since 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.

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