Scrumptious crunchy cookies loaded with toffee bits and pecans.

Toffee Crunch Cookies

1 1/2 cups sifted all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter or margarine

3/4 cup firmly packed brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups toffee bits (such as Heath Brickle Bits)

1/3 cup coarsely chopped pecans

1. Preheat oven to 350°F (175°C).
2. Combine flour, baking soda, and salt. Set aside.
3. In a separate bowl, cream butter. Add sugar, egg, and vanilla; mix until smooth and creamy. Stir in dry ingredients; blend in toffee bits and pecans.
4. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
5. Bake for 12 to 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks.

Makes 3 dozen.