Preheat oven to 350 degrees F.
Cream together margarine, brown and white sugars and vanilla extract until light and fluffy.
Add egg and beat well.
Sift in flour, salt, baking powder and soda.
Stir in oats and coconut.
Lastly, stir in pecans and Skor bits.
Form into tablespoon sized balls (or use a 1 ounce ice cream scoop) and place a dozen at a time on a shiny baking sheet sprayed with Pam.
Do not flatten.
Bake for 12 to 14 minutes.
Remove immediately to a cooking rack.
Ingredients:
1/2 cup margarine, softened
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 large eggs, at room temperature
1 cup all-purpose flour
1 pinch salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup rolled quick oats ( not instant)
1/2 cup medium unsweetened coconut
1 cup pecan pieces
1 cup pre-frozen Skor English toffee bits
Steps/Methods:
Preheat oven to 350 degrees F.
Cream together margarine, brown and white sugars and vanilla extract until light and fluffy.
Add egg and beat well.
Sift in flour, salt, baking powder and soda.
Stir in oats and coconut.
Lastly, stir in pecans and Skor bits.
Form into tablespoon sized balls (or use a 1 ounce ice cream scoop) and place a dozen at a time on a shiny baking sheet sprayed with Pam.
Do not flatten.
Bake for 12 to 14 minutes.
Remove immediately to a cooking rack.
