Chunky Chocolate Toffee Cookies  

Source: Gluten Free Kitchen

Ingredients:

1 cup butter, softened

3/4 cup firmly packed brown sugar

1/2 cup sugar

 2 eggs

1 Tbsp vanilla

1 cup white rice flour

1  1/2 cup brown rice flour

1  1/2 tsp baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup pecans coarsely chopped

3 (1.4 ounce) English toffee candy bars - gluten free

(1 cup) coarsely chopped

 2 (7  ounce) milk chocolate bars or 3 cups chocolate chips

(3 cups) coarsely chopped pecans

2 1/2 tsps xanthan gum

1.   Preheat oven to 350º degrees F.

2.  Combine butter, brown sugar and sugar in large  mixer bowl. 

3.  Beat at medium speed, scraping bowl often, until well mixed  (1 to 2 min.).

4.  Add eggs and vanilla and continue beating until creamy (1  to 2 minutes).

5.  Add flour, baking powder, baking soda and salt.  

6.  Reduce speed to low; beat until well mixed (1 to 2 min).

7.  Stir in pecans, toffee and chocolate by hand. drop dough by heaping tablespoonfuls 2 inches apart onto  ungreased cookie sheets.

8.   Bake for 10 - 12 min or until lightly browned.  

9.   Let stand 1 minute; remove from cookie sheets. Cool completely.