Chocolate Chip Caramel Cookies
"These are sooo chewy on the inside and crispy on the outside. They turn out nice and large so be prepared with lots of milk!"
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
20 cookies
- Serves:
- 20
ingredients
- 3⁄4 cup unsalted butter
- 1 cup granulated sugar
- 1⁄2 cup light brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon marshmallow extract (optional)
- 1 1⁄2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup semisweet mini chocolate chips
- 1 1⁄2 cups caramel filled Hersheys chocolate kisses
- 3⁄4 cup uncooked oats
- 1 cup chopped pecans
directions
- Preheat oven to 350 degrees F.
- Melt butter, sugar, and brown sugar together in a microwave for 45 to 50 seconds on medium to low power, careful not to burn the butter.
- Let the butter-sugar mixture cool just a bit and blend in the egg and egg yolk. Add the vanilla and marshmallow extract, and the heavy cream. Stir and set aside.
- Sift dry ingredients together and fold into wet mixture carefully.
- Add chocolate chips, candies, oats and pecans.
- Using a 2 tablespoon cookie scoop or an ice cream scoop, drop dough onto parchment-lined cookie sheet. Flatten slightly with a spatula.
- Bake for 12 to 15 minutes.
- Cool on pan for 5-7 minutes and then transfer to a wire rack to cool the rest of the way.
- Enjoy!
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Reviews
-
Enjoyed these very much--made them small and shared for a church function (many compliments). Skipped the marshmallow extract (didn't even sound good to me!) and used regular caramel/butterscotch chips from the grocery store. *PAC Spring 2008*
RECIPE SUBMITTED BY
Jezebella Rains
Lexington, 56
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