Diana's Desserts - www.dianasdesserts.com
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Ooey Gooey Caramel Cookies
in Guest Recipe Book
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Average Rating:
 
(total ratings: 2) |
| Servings: Makes 3 dozen (3-inch) cookies |
| Comments: 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!! |
Ingredients:  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). Line cookie sheet with parchment paper. This is a must. The cookies will stick 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. |
| Source: Internet |
| Submitted By: Sadie |
| Date: June 20, 2004 |
Reviews
Reviewer: Kathy
Rating:
Review:
These cookies have potential but they don't cut it. The caramels melt quickly creating odd shaped cookies with burnt parts. Perhaps you could press the caramels on top of the cookies instead of mixing them in with the chocolate. These cookies do not have the caramel taste that I was hoping for. Although they are a decent base for chocolate chip cookies. I won't be making them again.
Rating:
Review:
These cookies have potential but they don't cut it. The caramels melt quickly creating odd shaped cookies with burnt parts. Perhaps you could press the caramels on top of the cookies instead of mixing them in with the chocolate. These cookies do not have the caramel taste that I was hoping for. Although they are a decent base for chocolate chip cookies. I won't be making them again.
Reviewer: Joanne
Rating:
Review:
A great cookie - I managed to get 4.5 dozen out instead of just 3 (slightly smaller cookies however). Used walnuts instead of pecans since I didn't have any. A yummy cookie - baked up perfectly, although on some, the caramel melted and got away...sniff.
Rating:
Review:
A great cookie - I managed to get 4.5 dozen out instead of just 3 (slightly smaller cookies however). Used walnuts instead of pecans since I didn't have any. A yummy cookie - baked up perfectly, although on some, the caramel melted and got away...sniff.