| CARAMEL-CHOCOLATE DELIGHTS |
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Makes about 5 Dozen Cookies3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 3/4 cup firmly packed brown sugar 3/4 cup granulated sugar 1 teaspoon vanilla 2 eggs 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 3/4 cup milk 1 cup semi-sweet chocolate chips 1 cup chopped pecans 26 caramels, unwrapped Heat oven to 375ºF. Generously grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, brown sugar, granulated sugar and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs. Combine flour, cocoa, baking soda and salt. Add alternately with milk to creamed mixture at low speed. Beat until well blended. Stir in chocolate chips and nuts. Melt caramels in top of double boiler over boiling water. Stir occasionally. Fold melted caramels into batter with spatula. (If caramel mixture is allowed to sit, it will harden.) Drop level tablespoonfuls of dough 2 inches apart onto baking sheet. Bake at 375ºF for 9 to 10 minutes, or until set. Cool 4 to 5 minutes on baking sheet. Remove to cooling rack. |
