I was in the grocery store and I discovered that Kraft made their caramels in an add-in size! I have used their traditional square caramels in the past to make Easy Salted Chocoate Caramels, but now a whole other world of possibilities had opened up for me; I could add caramels to cookies!
I was trying to decide the perfect cookie to bake with these tiny bites of awesomeness, so I went to my pantry. I could use chocolate chips, as I am sure that a chocolate caramel cookie would be pretty amazing, but I thought I could create something a bit different, and then it hit me, pecans!
Pecans and caramels now that would be delicious. If I added chocolate, pecans and caramels, it would create a turtle-type cookie. Now we were talking. When I went to grab some pecans, I was struck with the unfortunate discovery that we were out. I guess we enjoy our Pecan Almond Butter a bit too much if we had gone through all our pecans already. 😦 Even though we didn’t have any pecans, we did have a large bag of raw almonds. Now I was in business.
I opted to not add the chocolate chips, as I do want to bake a pecan, chocolate and caramel cookie, and I figured if I added the chocolate to the caramel and almond cookie, it wouldn’t be different enough to share with you (so make note, the turtle cookie will eventually be posted 🙂 ).
I only had whole almonds, so I put them in a large zip-lock bag and broke them up with my rolling pin. I could have pulled out the food processor, but I was in too much of a hurry to bake, and besides, I didn’t have a lot of extra dishes to wash by using the rolling pin 😉
I went to my favourite cookie base recipe. Of course, it has rolled oats.
So, I mixed in my broken almonds and perfect cookie size caramels into my go-to cookie base and came out with a winning combination! These cookies were pale in colour (compared to any cookie made with chocolate chips) and they were absolutely delightful with a cup of hot tea. (Just incase you were wondering, the raw cookie dough was also quite tasty 😉 )
When I make them again, I think I will roast my almonds first, to give them a little more depth of flavour, but even with the raw almonds, these were a pretty great cookie.
Mrs. Fields Best Cookie Book Ever! – Pecan Supremes
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 rolled oats
- 3/4 cup packed brown sugar
- 3/4 cup white sugar
- 1 cup softened butter
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup roughly chopped almonds
- 1 cup caramel pieces
- Preheat oven to 300°F.
- In a medium bowl combine flour, baking soda, salt and rolled oats. Mix well with wire whisk and set aside.
- In a large bowl, blend sugars. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy.
- Add in the flour mixture, almonds and caramels. Blend at low speed until just combined. Do not overmix.
- Drop dough by tablespoons onto an ungreased cookie sheet, about 1 1/2 inches apart. Bake for 18-20 minutes. Transfer cookes to a cool, flat surface.
- Brew a cup of tea while you wait for these to cool and then sit back and enjoy!
July 28, 2012 at 8:18 am
Haha, Tom glanced over at the photos and wanted to know why you are putting chick peas in cookies ;p He was very excited to learn that they are actually caramels – his fave! Although now I think the pressure is on for me to bake him some of these cookies. Maybe I should have let him think they were chick peas after all…
July 28, 2012 at 9:02 am
I agree, maybe you should have kept that caramel secret to yourself 🙂
July 29, 2012 at 10:06 am