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Tuesday, July 25, 2017

Caramel Pecan Chocolate Chip Cookies

This is the last of the freezer cookies.  This one has lots of goodies inside of it.  They are wonderful warm, with that I will add that when they cool the caramel gets a little hard.  But if you know that ahead of time you can prepare for it.  Caramel is a hot item in baking these days so give them a try.

This picture is a little misleading.  It doesn't look like there's lots of of stuff inside but there is. 
This is a bag of the caramel bites.  You can use them in place of the wrapped caramels.  They are much easier too.  No unwrapping all those little caramels.
Now for the cookies.  Start with 1 1/2 cups of softened butter. ( I just realized I didn't use enough butter.  Don't make my mistake)
2 cups brown sugar
1/2 cup sugar
2 eggs
1 Tablespoon vanilla.  Mix all this well until fluffy.
Then add 2 teaspoons baking powder
1 teaspoon kosher salt
1/4 cup milk
3 1/2 cup all purpose flour
1 bag or 2 cups milk chocolate chips
1 1/4 cup caramel bits.  You can use the other caramels if that is what you have but you will need to chop them up.
Mix well.  I forgot to take a picture of the cup of chopped pecans that I added too.
I scooped out the cookies on parchment lined cookie sheets and froze them for a while.
I then labeled freezer bags and popped them back in the freezer.
To bake these cookies preheat oven to 375.  Bake 12-14 minutes or if frozen about 16 minutes.  Frozen cookies just take an extra minute or two to bake.


Caramel Pecan Chocolate Chip Cookies Recipe

1 1/2 cups softened butter
2 cups brown sugar
1/2 cup sugar
2 eggs
1 Tablespoon vanilla
1/4 cup milk
3 1/2 cups all purpose flour
2 teaspoon baking powder
1 teaspoon kosher salt
1 bag milk chocolate chips
1 1/4 cup caramel bits
1 cup chopped pecans

Preheat oven 375.  Bake cookies 12-14 minutes or if frozen about 16 minutes.


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