Quadruple Chip Cookies with Pecans

1 Preheat the oven to 375F.
2 Place the chopped pecans on a lightly greased cookie sheet and toast for about 5 minutes. Watch the nuts carefully -- they scorch easily.
3 Remove the pecans from the oven and let cool before using.
4 Cover a cookie sheet with silpat or parchment.
5 Beat the butter until fluffy.
6 Add sugar and brown sugar slowly and beat until the batter is smooth and crystals are gone when you run a little between your fingers.
7 Add the eggs, one at a time, beating well after each one.
8 Add vanilla extract and butter flavor and blend well.
9 Combine dry ingredients and stir into the butter mixture.
10 Fold in the butterscotch chips, the chocolate and bittersweet chips, white chocolate, chips, toffee bits, and pecans.
11 Chill the dough for about 20 minutes
12 Drop by teaspoon on the prepared baking sheet.
13 Bake for 8-10 minutes, remove from oven when slightly underdone and let cool for chewy cookies.