Chocolate Chunk Pecan Toffee Cookies
makes 60 cookies I use the little ice cream scooper.

2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 stick (1/2 cup) butter, room temperature
1 stick (1/2 cup) margarine, room temperature
3/4 cup white sugar
3/4 cup firmly packed light brown sugar
1 tsp. vanilla
2 eggs
12 oz. semi-sweet chocolate chunks
1 cup pecans, coarsely chopped
1/2 cup chocolate covered toffee bits

Mix the flour, cinnamon, baking soda, salt together and set aside. Cream the butter, vanilla and sugars till nice and fluffy. Add both eggs and beat well. Slowly add the flour mixture till well blended. With a wooden spoon, fold in the nuts and toffee bits. Scoop out using a small scopper and bake in an ungreased cookie sheet for 9-11 minutes. Cool 2 minutes on pan, then cool for 10 on wire rack. Store in aluminum tin boxes.