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