BCL - Hazelnut Caramel Cookies Good Recipes

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Hazelnut Caramel Cookies

"Quick, crispy cookies with a chewy caramel surprise!"

Ingredients :

1 cup butter
1 cup white sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 cups whole wheat pastry flour
1/2 (13 ounce) package small chocolate-covered caramels (such as Chipits®)
1 cup toffee baking bits
1 cup chopped hazelnuts
1 cup semisweet chocolate chips

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
Cream the butter or margarine until light. Gradually add the sugars and continue beating until light and fluffy. Beat in eggs, vanilla, baking soda and salt. Beat well then stir in the flour. Stir in the chocolate covered caramels, chopped hazelnuts and chocolate chips and mix well.
Drop dough by teaspoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes. Let cool on baking sheets for 5 minutes then remove to racks to finish cooling.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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