Recipes and Cooking Toffee-Pecan Cookie Mix 3.9 (14) Add your rating & review These cookie mix jars make for great hostess gifts around the holidays. Layer the ingredients in a glass jar and attach baking directions with a festive red bow. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 16, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 15 mins Servings: 30 Yield: 1 jar (enough for 30 cookies) Jump to Nutrition Facts Ingredients 1 ⅓ cup all-purpose flour ⅓ cup packed brown sugar ⅓ cup granulated sugar ½ teaspoon baking soda ½ teaspoon cream of tartar ¼ teaspoon salt ⅔ cup bittersweet or semisweet chocolate pieces ½ cup toffee pieces ½ cup coconut ⅓ cup chopped pecans, toasted* Directions In a 1-quart canning jar or other glass jar layer ingredients in the following order: flour, brown sugar, granulated sugar, baking soda, cream of tarter, salt, chocolate pieces, toffee pieces, coconut, and pecans. Seal jar. Attach directions for making cookies.** To Store: Store jar of mix in a cool, dry place for up to 1 month. *Tip: To toast nuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, shaking pan once or twice; cool. **To Make Cookies: Preheat oven to 350°F. Empty the contents of the jar into a large bowl. In a small bowl whisk together 1 egg, 1/4 cup softened butter, and 1/4 cup vegetable oil. Add egg mixture to flour mixture; stir until combined. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are very light brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Milk Chocolate-Cherry Cookie Mix: Prepare as directed, except use milk chocolate pieces in place of the bittersweet chocolate pieces and snipped dried cherries or cranberries in place of the toffee pieces. Tropical White Chocolate Cookie Mix: Prepare as directed, except substitute white baking pieces for the bittersweet chocolate pieces, snipped dried apricots for the toffee pieces, and toasted chopped macadamia nuts for the pecans. Toffee-Peanut Cookie Mix: Prepare as directed, except use candy-coated chocolate pieces instead of the bittersweet chocolate pieces and salted, roasted peanuts instead of the pecans. Whole Wheat Chocolate Raisin Cookie Mix: Prepare as directed, except substitute whole wheat pastry flour for the all-purpose flour, dark chocolate chunks for the bittersweet chocolate pieces, and golden raisins for the toffee pieces. Rate it Print Nutrition Facts (per serving) 123 Calories 7g Fat 14g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 123 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 12mg 4% Sodium 74mg 3% Total Carbohydrate 14g 5% Total Sugars 9g Protein 1g Calcium 10.1mg 1% Iron 0.5mg 3% Potassium 44mg 1% Folate, total 12.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.