Crunch Time Cookies by CK
1 cup pecan halves
1 1/4 cups all-purpose flour
1/2 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
2 sticks unsalted butter, room temp
1/4 cup softened cream cheese
1 cup brown sugar, packed
3/4 granulated sugar
2 large eggs, room temp
1 tsp vanilla
2 1/2 cups rolled oats
1 1/2 cups semisweet chocolate chips
2/3 cups toffee bits
In a large frying pan, saute the pecans over low heat, stirring frequently, for about 10 minutes, or until the nuts begin to change color. Turn the nuts out onto paper towels to cool, then chop roughly. Sift or whisk together the flour, salt, baking powder and baking soda. Set aside. In a large mixing bowl, beat the butter and cream cheese on medium speed until the mixture is very creamy. Add the brown sugar; beat until cream and uniform. Add the sugar and again beat well until creamy. Add the eggs, one at a time; beat well. Stir in the vanilla. Using a large wooden spoon, stir in the dry mixture just until combined. Then add the oats, chocolate chips, nuts and toffee, blending only until thoroughly mixed. Cover the bowl with plastic wrap and put in the frig until completely chilled, at least 3 hours. When ready to bake, all the batter to warm slightly with the oven is preheating to 375 degrees. Place no more than 12 cookies on each baking sheet. Bake for 9-11 minutes, until edges are very brown. Pull from the oven and put the pan on a cooling rack for about 2 minutes. Then transfer the cookies to a cooling rack. Makes 4 dozen.

ORANGE GLAZED BLUEBERRY SCONES by GKT
2 c. flour, plus more for rolling berries
1 Tbsp. baking powder
1 tsp. salt
1/3 c. sugar
¼ c. butter, chilled and cut in chunks
¾ c. buttermilk or cream
1 egg
1 pint fresh blueberries
Orange Glaze:
2 Tbsp. butter
2 c. powdered sugar
2 oranges, juiced and zested (this equals approximately 8 Tbsp. of juice and 4-5 Tbsp. zest)
Preheat oven to 400.
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter, using 2
forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate,
do not overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone
when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of
batter on an ungreased cookie sheet.
Bake for 15-20 minutes until brown. Cool before applying the orange glaze.
To prepare Orange Glaze: combine butter, sugar orange zest and juice over a double boiler. Cook
until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth
and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.