Jumbo Chocolate Chip Cookies

Ingredients:

2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) margarine, I use Parkay®
2/3 c. smooth peanut butter
1 c. granulated sugar
1 c. packed light brown sugar
2 eggs
2 tsp. vanilla
1 12-ounce pkg. milk chocolate chips
1 1/4 c. coarsely chopped pecans
4 ounces (half of an 8-ounce pkg.) Heath® milk chocolate toffee bits

Directions:

Preheat oven to 325 degrees. Combine flour, soda and salt in bowl. Set
aside, melt margarine in microwave. Add peanut butter and both sugars
to
melted margarine. Beat until light and fluffy, about 3 minutes. Beat
in eggs
and vanilla to sugar mixture. Stir together the flour mixture and
sugar
mixture until blended. Stir in chocolate chips, pecans and Heath®
chips.

Using a 1/4 cup measure, drop balls of dough onto baking sheet. I put
8 on
each cookie sheet. Bake at 325 degrees for 17 minutes. Remove sheets
to a
wire rack, let cool 5 minutes at least. Sometimes I cool them longer.
I have
3 cookie sheets, so I can bake them and leave them to cool until I get
back
to them. Remove cookies with metal spatula and allow to cool
completely.
These cookies are so big, I bag 2 cookies in a sandwich zip baggie,
easier
to share that way. Makes about 2 dozen cookies.

Hope you enjoy every bite!

Submitted by: Ruthi of Knoxville, TN