These mouth-watering cookies are buttery, chewy, thick and have caramel chips, chocolate chips, chopped pecans and drizzled with milk chocolate, sprinkled with some chopped pecans and a touch of sea salt. Perfect for the holidays!
Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
Make sure your baking soda is not expired.
If you want to toast the pecans or walnuts, to give it even more intense flavor and crunchiness. For more intense pecan flavor -- Toast nuts is in a medium oven (325°F). Spread them in a single layer on a baking sheet with a rim and toast 5 – 10 minutes until golden brown.
If you want a crisper cookie, bake 2 - 3 minutes longer.