The Cookie of All Cookies

You may not like me after this post, or you may love me A Whole Lot! because this is a great cookie recipe. It's hard to resist. A Wisconsin-based company, Reiman Publications, which produces Taste of Home and several other cooking magazines, held a contest many years ago to find the best cookie. This recipe was chosen out of 34,000 entries. It was a closely guarded secret for 10 years but is now available with the purchase of "OUR Best of Country Cookies" cookbook. Since I like to share, here's the recipe to try for yourself. Note: Ghirardelli chocolate chips are great in this recipe.

1 cup butter or margarine, softened

1 1/2 cups packed brown sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups (9 oz.) semisweet chocolate chips

1 cup English toffee bits

1 cup chopped pecans

In a mixing bowl, cream the butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt. Gradually add to creamed mixture. Stir in remaining ingredients. Drop by heaping tablespoonfuls 2 inch apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks. Yield: 3 1/2 dozen.