1 cup (250 mL) softened butter
¾ cup (175 mL) brown sugar, packed
½ cup (125 mL) sugar
1½ tsp (7 mL) pure vanilla extract
2 cups (500 mL) all purpose flour
1 tsp (5 mL) baking soda
¼ tsp (1 mL) salt
6 squares semi-sweet baking chocolate, chopped
25 caramels, quartered
¾ cup (175 mL) coarsely chopped pecans (optional)
Preheat oven to 375°F (190°C).
Line baking sheet with parchment paper.
On medium speed with an electric mixer cream together butter, brown and white sugars until light and creamy. Mix in egg and vanilla.
In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture, in 2-3 additions, on low speed until blended.
Stir in remaining ingredients.
Drop dough by spoonfuls onto prepared baking sheets.
Bake for 8 - 12 minutes, or until light golden.
Cool 5 minutes on baking sheet then cool completely on a rack.
Makes about 36 cookies