Chocolate Caramel Pecan Cookies
Prep time:
Baking time:
Makes:
about 3 dozen cookies
Freezing:
excellent
Ingredients:
1 cup
(250 mL)
butter or margarine
¾ cup
(175 mL)
brown sugar, packed
½ cup
(125 mL)
sugar
1
egg
1½ tsp
(7 mL)
pure vanilla extract
2 cups
(500 mL)
Five Roses® All Purpose Flour
1 tsp
(5 mL)
baking soda
¼ tsp
(1 mL)
salt
6 squares
semi-sweet chocolate square, chopped
25
vanilla caramels, quartered
¾ cup
(175 mL)
coarsely chopped pecans
Directions:
- Preheat oven to 375°F (190°C). Grease or line baking sheets with parchment paper.
- In large bowl, cream butter, brown and white sugars, egg and vanilla on medium speed with an electric mixer until light and creamy.
- In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture, beating on low speed until blended.
- Stir in remaining ingredients.
- Drop dough by spoonfuls onto prepared baking sheets.
- Bake at 375°F (190°C) for 8 - 12 minutes, or until light golden.
- Cool 5 minutes on sheets then remove to cooling rack.