- 60
- 10 mins
- 22 mins
Ingredients
- 1 1/2 cup unsalted butter, softened
- 2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1/4 cup milk
- 3 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 bag (11.5oz) milk chocolate morsels
- 1 1/4 cup caramel bits (or whole caramels, chopped)
- 1 cup chopped pecans
Preparation
Step 1
In a large mixing bowl, beat butter, brown sugar and sugar until creamy, about 2 minutes. Add eggs, vanilla and milk and beat an additional 2 minutes. Add flour, baking powder and salt and beat another 2 minutes. Fold in chocolate morsels, caramel bits and pecans.
On a parchment paper lined baking sheet, drop cookie dough using a 2 Tbsp scoop. Bake in a 375 degree oven for 12-14 minutes. Allow to cool on wire rack. Store in a airtight container for up to one week.
Notes
**To freeze cookie dough, scoop dough onto a parchment paper lined, freezer safe, cookie sheet. Freeze for about 30 minutes. Remove dough and place in a freezer bag, labeled. When ready to bake, remove desired amount of dough and bake as directed. Add several minutes for frozen dough.
**I use a pizza stone to bake my cookies, I find they spread less and don't brown on the bottom as fast. If you are having trouble with your cookies spreading, refrigerate the dough until chilled, this will help! ENJOY!
In a large mixing bowl, beat butter, brown sugar and sugar until creamy, about 2 minutes. Add eggs, vanilla and milk and beat an additional 2 minutes. Add flour, baking powder and salt and beat another 2 minutes. Fold in chocolate morsels, caramel bits and pecans.
On a parchment paper lined baking sheet, drop cookie dough using a 2 Tbsp scoop. Bake in a 375 degree oven for 12-14 minutes. Allow to cool on wire rack. Store in a airtight container for up to one week.
I shared my secret. And it seems many of you do this too! I usually bake a double batch of cookies on Mondays (or really any time of make cookies, I double it). Once the dough is made, I scoop a couple dozen (or half the batch) into balls, place them on a parchment paper lined baking sheet and freeze them.
As for THESE cookies. I added caramel bits, milk chocolate chips and crunchy pecan pieces. Otherwise known as “turtles.” These are awesome fresh out of the oven, chewy and amazing! What’s your favorite kind of cookie? I may just have that in my freezer….
In a large mixing bowl, beat butter, brown sugar and sugar until creamy, about 2 minutes. Add eggs, vanilla and milk and beat an additional 2 minutes. Add flour, baking powder and salt and beat another 2 minutes. Fold in chocolate morsels, caramel bits and pecans.
**To freeze cookie dough, scoop dough onto a parchment paper lined, freezer safe, cookie sheet. Freeze for about 30 minutes. Remove dough and place in a freezer bag, labeled. When ready to bake, remove desired amount of dough and bake as directed. Add several minutes for frozen dough.