Toffee pecan drop cookies da "More from Magnolia"

Premetto che sono spiacente, ma non conosco la conversione da cup americani ad inglesi :S
Posto la ricetta comunque, magari qualcuna di voi sa come fare...

2 cups all-purpouse flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup ( 2 sticks) butter
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups coarsely chopped toasted pecans
1 cup toffee pieces

Preheat oven to 350 degrees
In a small bowl, combine the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 2 minutes.
Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly.
Stir in the pecan and toffee. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes, or until lightly golden.
Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

Nota: con questa dose si ottengono 4 dozzine di biscotti.