---------- Recipe via Meal-Master (tm) v8.05
       Title: Toffee Crunch-Chocolate Chip Cookies
  Categories: Cookies
       Yield: 40 servings
       5 tb Unsalted butter
       5 tb Shortening
     1/3 c  Dark brown sugar; packed
     1/3 c  Sugar
       1    Egg
       2 ts Vanilla
     3/4 c  Flour
     3/4 c  Quick rolled oats
     1/2 ts Salt
     1/2 ts Baking powder
       1 c  Heath candy bars; chopped
            Or bits-o-brickle chips*
       1 c  Pecan halves
       1 c  Semisweet chocolate pieces
        * I use the new “Heath Sensations” bits)   Insert metal blade in dry
   processor. Add butter, shortening, brown sugar and granulated sugar.
   Process until smooth, about 15 seconds. Add egg and vanilla. Process until
   smooth, about 20 seconds. Add flour, oats, salt, baking powder, chopped
   candy and pecans. Pulse until dough is mixed and pecans are chopped.
   Transfer mixture to bowl and stir in chocolate pieces. Drop by heaping
   teaspoons onto greased baking sheets 2 inches apart. Adjust oven rack to
   middle position.
        Bake 1 sheet at a time at 375 degrees 8 minutes. Check for doneness
   osince bottoms brown easily. Bake 2 minutes longer or until golden. Repeat.
   Cool slightly before removing cookies from baking sheet. Cool thoroughly on
   wire racks. Makes 3-1/2 dozen.
       Here are some tips to keep in mind when using your food processor: For
   processor creaming, add shortening (or melted butter or oil) to eggs while
   the machine is running. Sugar is then added to the egg mixture. Nuts are
   most efficiently chopped and mixed into batters simultaneously, using
   half-second pulses. To avoid cookies that become tough from overprocessing,
   always use half-second pulses to incorporate dry ingredients.