|Chewy Caramel Goodness!|
OH MY GOSH! When my friend Madison and I made this recipe, we thought it wouldn't taste that great because we are not fans of caramel, but the chewy nut cookie worked extremely well with the drizzled caramel. When I think of a nut cookie, I think of dry and crumbly with a stale taste, but it is safe to say that the pecans in this chewy cookie give it the satisfying crunch it needed. The key to getting the caramel drizzle perfect is using a squeeze bottle to help you. Enjoy the chewy caramel goodness!
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1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups roasted pecans
2 tablespoons plus 1 teaspoon canola oil
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
24 soft caramel-candy cubes (7 ounces)
1/4 cup heavy cream
1. Preheat oven to 350 F. Sift together flour and salt; set aside. Coarsely chop 1 cup pecans; set aside. Process remaining 1 1/2 cups pecans in a food processor until finely chopped. Pour in oil; process until creamy, about 2 minutes.
2. Put pecan mixture, butter, and sugars in the bowl of an electric mixer fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture and reserved chopped pecans.
3. Using a 1 1/2- inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake 6 minutes; gently flatten cookies. Bake until bottoms are golden, 6-7 minutes. Let cool on sheets on wire racks.
4. Melt caramels with cream in a saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers up to 3 days.
MAKES ABOUT TWO DOZEN
ADAPTED FROM MARTHA STEWART HOLIDAY COOKIES