Sunday after Brock’s big ride we barbecued some of Kyla’s Chicken (labelled in my freezer as ‘Kyla’s thighs’, I thought she’d appreciate that), with some mashed potatoes and grilled asparagus. So, shockingly, the girls and I had an asparagus Frittata on Monday with the leftover mashed potatoes and last night we barbecued some Cowboy Sausage from a local butcher with some Spinach Orzo, garden carrots and Beet Pickles. These cookies are another recipe from Mom, I found a similar one here (hers was a magazine version), and while a tiny bit tedious with the peeling and cutting of the caramels, they are cookies, with caramels in them! Enjoy!
Caramel Chocolate Chip Pecan Cookies
1 c. butter, softened
3/4 c. brown sugar, packed
1/2 c. sugar
1 t. vanilla
2 1/2 c. flour
1 t. baking soda
1/2 t. salt
25 individual caramels, quartered (I used Kraft)
1 c. chocolate chips
3/4 c. pecans, chopped
Preheat the oven to 375 and line a couple of baking sheets with parchment. In a large bowl, beat together the butter and sugars and then add in the egg and vanilla and beat again. In a separate bowl, combine the flour, baking soda and salt and then add it all into the first mixture and stir to combine well.
Add in the caramels, chocolate chips and pecans and stir until combined, then drop the dough in tablespoon sized spoonfuls onto the cookie sheets. Bake for 10 to 12 minutes until the cookies just start to brown and then allow them to cool for a good 10 minutes on the baking sheets before you move them to a rack to cool completely. Depending on where the caramels fall, some may spread, but nobody cares…
- Category: Cookies, Pecan