One in a Million

Actually it’s more like two in three dozen.  This was a fabulous disaster all around.  It wasn’t because of my friend, Laura, distracting me with texts.  It wasn’t because I forgot to leave out the butter to soften (which of course I did forget to do).  It wasn’t because the planets were unaligned.  This was all me.

I just laughed as every batch turned out worse than the previous one.  Seriously, they were just plain ugly!  Julia Child would be proud of this calamity.

Even so, make this recipe.  The flavors were amazing!

Although the caramel oozed all over the baking sheet destroying any chance of a successful cookie and when scraped up the cookies immediately fell apart, the crumbles would make for a delicious and unique topping for vanilla ice cream.

I think the way to actually create a cookie that stands up to the caramel is to cut the caramels into smaller pieces.  I bought salted caramels from Trader Joes then sliced them into about 1/4 inch pieces.  I think the problem was that the pieces were still too large.  Oh, and be sure to dust the pieces with flour and toss them so that they are thoroughly covered.  This will keep them from sticking together and will help to distribute them throughout the batter.

Good luck and may the baking force me with you.  (Yes, I just said that.  I am a complete nerd.)

Caramel Pecan Cookies (recipe care of

Caramel Pecan Cookies.jpg

INGREDIENTS:  2¼ cups cake flour, 1 cup butter (2 sticks), 2 large eggs, ½ cup sugar, 1 cup dark brown sugar, 1 tsp baking soda, 1 tsp salt, 1 tsp vanilla extract, 1 cup caramel pieces, 1 cup crushed pecans

DIRECTIONS:  Preheat the oven to 375 degrees Fahrenheit. Place the butter, sugar, dark brown sugar and vanilla extract into a large bowl or the bowl of your mixer. Mix on medium until the mixture the is light and fluffy. Add the eggs one at a time. Make sure to fully incorporate each egg into the mixture before adding the next one. Gradually add the flour, salt and baking soda to the mixture. Beat until combined. Stir in the caramel pieces and the crushed pecans. Line a cookie sheet with parchment or a silpat and then place 1 tablespoon sized portions onto the baking sheet. Bake for 9-11 minutes or until golden brown. When golden brown, remove from the oven and allow to cool on the cookie sheet for a couple of minutes. If you have a wire rack, remove the cookies to the rack to fully cool. If you do not have a wire rack allow the cookies to fully cool on the cookie sheet.

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