-flour -powdered milk -salt -baking soda -butter -granulated sugar -brown sugar -light corn syrup -vanilla -egg -egg yolk -saltine crackers -toffee bits -pecan pieces -chocolate chips -holiday sprinkles
In a medium bowl, whisk together the flour, salt, and baking soda, and set aside. Add 10 tablespoons of butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.
Fold in most of the toffee bits and crushed saltine crackers. Portion the dough out with a large (¼ cup sized) cookie scoop and drop the dough 3 inches apart on the prepared baking sheet. Bake for 8 to 10 minutes, rotating halfway through. Remove from the oven and allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.
While the cookies are cooling, add the pecans to a small bowl and microwave for 1 minute, stir, then microwave for 30 additional seconds to give the pecans a slightly toasted flavor. Once the cookies cool. Melt the chocolate chips in a microwave-safe bowl at 30-second intervals, stirring between each one until fully melted.