GINA My man is the quarterback of the house—and I love him for it! He may call the plays, but when he does, I execute the sweetness all over the field. The dark-brown sugar gives these cookies the toasty football color, and the coconut, toffee-candy bits, and pecans will keep him from getting sacked. Who wrote that play, Coach? Maybe you should put me in!
Recipe information
Yield
makes about 4 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees F, and adjust the racks to the middle. Line two heavy baking sheets with parchment paper.
Step 2
Whisk together the flour, baking soda, and salt in a medium bowl. In a standing mixer, cream together the butter and the sugars until light and fluffy. Beat in the eggs, one at a time, and add the vanilla. Scrape down the sides of the mixing bowl with a rubber spatula, making sure everything is evenly mixed together. Add the dry ingredients, and mix until well blended. Turn off the mixer, and stir in the chocolate chips, coconut, toffee, and pecans by hand.
Step 3
Drop the cookie dough, in tablespoon batches, onto prepared sheets, leaving about 2 inches of space between the cookies. Bake cookies until golden brown, about 13 to 15 minutes. Remove, and let cool completely on the cookie sheets.
