| CARAMEL NUT CHOCOLATE COOKIES |
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Makes about 4 Dozen Cookies.1-1/2 cups firmly packed light brown sugar 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 1 tablespoon water 1 teaspoon vanilla 2 eggs 1-3/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking soda 2 cups (12 ounces) miniature semi-sweet chocolate chips 1 cup chopped pecans 20 to 25 caramels, unwrapped and halved Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in small chocolate chips. Shape dough into 1-1/4-inch balls. Dip tops in chopped pecans. Place 2 inches apart on ungreased baking sheet. Press caramel half in center of each ball. Bake one baking sheet at a time at 375ºF for 7 to 9 minutes or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
