Ooey Gooey Caramel Cookies Hi, I think this came from this list a few years ago, from Jan. I've made the recipe and took it to a church function. I think they were well received, and can vouch for their goodness; it's a keeper.
This is a recipe that I got from the internet for the most delicious caramel cookies. I've made 3 batches of these recently and they just disappear the moment I bring them into work. These are 5 star as far as I'm concerned. Everyone else seems to think so too. The caramel cookies are to-die-for according to everyone who had them. They're about 3 inches in diameter, very thin and chewy, very buttery, and loaded with jumbo chocolate chips or chunks, toasted pecans, and big gobs of chewy caramel. One word of caution...you have to hang on to your teeth when you're eating them!! 1 cup butter, softened 3/4 cup packed brown sugar 1/2 cup granulated sugar 1 egg 2 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking soda Pinch of salt 6 squares (1 oz. each) semi-sweet chocolate, chopped or use semi- sweet chocolate chips (I used Ghirardelli Double Chocolate Chocolate Chips) 25 individually wrapped vanilla caramels, quartered (I recommend Kraft Caramels) 3/4 cup coarsely chopped pecans, toasted Instructions: 1. Preheat oven to 375°F/190°C (I baked mine at 350°F/180°C). Linecookie sheet with parchment paper. This is a must. The cookies willstick to the pan if it's not lined with parchment (I learned the hard way!). 2. Cream butter, sugars, egg and vanilla in a large bowl on medium speed of electric mixer until light and creamy. 3. Combine flour, baking soda and salt. Add to creamed mixture, beating on low speed until blended. Stir in remaining ingredients. 4. Drop dough by rounded tablespoonful at least 2 inches apart onto the prepared cookie sheet. Bake for 8 to 12 minutes (mine took 10 - 12 minutes at 350°F/180°C), or until light golden (they'll still look a bit under baked). 5. Cool for 5 minutes then transfer to rack and cool completely. It's best if you cover the rack with parchment because the caramels melt while the cookies are baking and the bottoms are sticky until the cookies are completely cooled. Note: You may substitute white chocolate chips or chunks for the semi- sweet chocolate. Makes 3 dozen (3-inch) cookies. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
