Step 1: Preheat & Prep

Preheat your oven to 350 °F (about 175 °C). Line your cookie sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the oats, flour, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer (medium speed) for 2 to 3 minutes, until the mixture becomes light and fluffy. This creates air pockets which help cookies bake evenly.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time (if needed) and pour in the vanilla extract. Beat until the mixture is well combined.

Step 5: Combine Dry Ingredients

On low mixer speed, slowly beat in the oat​‑flour mixture just until it’s blended. Don’t overmix; stir only until no streaks remain.

Step 6: Fold in Pecans and Toffee Bits

Using a wooden spoon or spatula, stir in the chopped pecans and the entire bag of toffee bits until evenly distributed.

Step 7: Portion the Dough

Drop the cookie dough by heaping tablespoonfuls onto the prepared cookie sheets. Leave about 2 inches between each mound to allow spreading.

Step 8: Bake

Bake for 10 to 12 minutes, or until the edges turn light golden brown. The centers may still look slightly soft—that’s fine; they’ll set as they cool.

Step 9: Cool

Remove the cookies from the oven and let them rest on the cookie sheet for a minute or two. Then transfer them to wire cooling racks to cool fully.