|caramel bits! No unwrapping needed!|
Here are my caramel chocolate pecan cookies! And guess what....I'm sharing the recipe with you...just scroll down!
1 cup softened margarine
1/2 cup white sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
approx. 1 cup Kraft caramel bits (I ate a handful to make sure they were ok... lol)
approx. 1 cup coarsely chopped pecans (I ate a handful to make sure they were ok... lol)
approx. 1 cup chocolate chips (I ate a handful to make sure they were ok... lol)
Preheat the oven to 375.
DEFINITELY line your cookie sheets with parchment (the melted caramel will stick to the cookie sheets and it's not easy to get off!)
Using your mixer, cream the margarine and sugars until fluffy and then add in the egg and vanilla. Beat on medium until well-mixed. In a separate bowl combine the flour, baking soda, and salt. Add the dry mixture to the margarine mixture and mix well. Mix in the caramels, chocolate chips and pecans with a wooden spoon and stir until combined. Drop the dough in rounded tablespoons onto the cookie sheets. Bake for approximately 11 minutes(I use dark cookie sheets so depending on which kind you use the baking time may vary) until the cookies just start to brown. Allow them to continue to bake on the warm cookie sheets for 5-7 minutes and then transfer to a cooling rack. Try to keep from eating a really hot cookie because the caramel WILL burn your mouth (Obviously I'm speaking from experience...ouch!). Store cooled cookies in an air-tight container and they will remain soft and chewy! Enjoy!