Peanut Butter Oat Snack Cookiesx

acked with peanut butter, flaxseed and oats, these Peanut Butter Oat Snack Cookies will give you an energy boost while satisfying your cookie craving! They are perfect for after school snacks for the kids, too!

Ingredients

• 2 cups old-fashioned oats
• 1 cup white whole wheat flour
• ½ cup ground flaxseed
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 tablespoons unsalted butter
• ¾ cup peanut butter
• ¾ cup unsweetened applesauce
• ½ cup honey
• 1 large egg
• 1 tablespoon vanilla extract
• ½ cup dark chocolate chips, coarsely chopped

Directions
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, stir together oats, flour, flaxseed, baking soda, and salt.
In a medium bowl, melt the butter. Stir in the peanut butter, and then the applesauce, honey, egg, and vanilla. Pour the wet ingredients into the dry and stir until just combined. Gently stir in the chocolate chips.
Scoop dough by rounded tablespoonfuls and place on the prepared baking sheets. Use your fingers to gently flatten each cookie, as they won't flatten on their own during baking.
Bake 8-10 minutes, until set and barely golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.) Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.




Notes
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Chocolate Peanut Butter Thumbprint Cookies

Ingredients

• 1 roll (16.5 oz) Pillsbury Refrigerated Sugar Cookie Dough
• 3 oz unsweetened baking chocolate squares coarsely chopped (OR 1/3 cup unsweetened cocoa)
• 1 (divided) t. vanilla
• 1/2 c. creamy peanut butter
• 2 1/4 rectangle sheets graham crackers (OR 1/3 c. graham cracker crumbs)
• 3/4 c. powdered sugar
• 1 TBLS butter
• 1/4 c. granulated sugar
• 1/2 c. semi-sweet chocolate chips
• 1 t. vegetable shortening

InstructionsLet cookie dough stand at room temperature for 10 minutes to soften. Heat oven to 350 degrees. In a large bowl, break up cookie dough and set aside. If using baking squares, microwave in a small bowl for 1 minute and stir until melted. Put chocolate (either the melted chocolate OR the cocoa powder) into a large bowl with cookie dough. Add 1/2 t. vanilla and stir with a large wooden spoon until well blended. Place bowl in refrigerator for ten minutes to make dough easier to handle.
Meanwhile, make the peanut butter mixture. Place peanut butter in a medium bowl. If using graham cracker sheets, place in a large freezer bag and seal. Use a rolling pin to smash crackers into fine crumbs. Pour crumbs into bowl with peanut butter and stir together with a wooden spoon until well blended. (or get messy and use hands though you may want to flour them first.) Microwave butter in a small bowl until melted and pour it into the peanut butter mixture. Add powdered sugar and the other 1/2 t. vanilla. Stir mixture until well blended or use hands to squeeze mixture together until powdered sugar is fully incorporated into the peanut butter mixture. Set aside.
pour granulated sugar into a small bowl. Take cookie dough out of fridge and form dough into 30 one inch balls. Roll each ball in sugar and place 2 inches apart on large un greased cookie sheet. Bake for 9-12 minutes or until edges are set and tops are slightly cracked. Let stand on cookie sheet for 1 minute. While still on cookie sheet, use the end of a wooden spoon to make a wide, circular, shallow indentation on top of each cookie to within approximately 1/2 inch of the edge of the cookie, being careful not to poke through the bottom of the cookie; remove to cooling racks. Cool completely, about 30 minutes.
Once cookies are cool, lay a large sheet of waxed paper on a flat surface and place cookies on the paper. Mound 1 heaping teaspoonful of peanut butter mixture into the indentation of each cookie. use finger to slightly flatten the mixture over the tip of each cookie. (should appear as a small flattened circle of peanut butter over the top of the cookie to within approximately 1/2 inch of the edge of the cookie).
Place chocolate chips and shortening in a microwave safe bowl microwave for 1 minute. Stir until blended and melted. Let stand for a minute. Place in a large plastic sealable bag and cut a small hole in the corner of the bag. Drizzle over the top of each cookie while on the waxed paper.Let cookies stand for at least 15 minutes or until chocolate is set before serving.

Notes
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Strawberry Buttercream Frosted Chocolate Cookies

Ingredients
For the cookies
1 1/2 sticks of unsalted butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
1 egg
1 t. vanilla
2 c. flour
1/3 c. unsweetened cocoa
1 t. baking soda
1/2 t. salt
2 oz. semi-sweet baking squares, melted
1/4 c. milk
1 12 oz bag of mini-chocolate chips
For the strawberry buttercream frosting1 c. butter -softened
2 t. vanilla extract
1/2 c. pureed or finely chopped strawberries
4-5 c. powdered sugar


Instructions
Pre heat oven to 350 degrees. Cream the butter and sugars in a large mixing bowl. Beat in eggs and vanilla, mixing until incorporated. In a medium bowl, strain together flour, cocoa, baking soda and salt.
Place flour mixture, melted chocolate and milk alternately in the mixing bowl and mix after each incorporation until fully mixed. Stir in the chips.
Using a large cookie scoop, Place cookies a few inches apart on a cookie sheet lined with a silpat or parchment paper. Bake for approximately 12-14 minutes making sure not to over bake.(I take them out at EXACTLY 13 minutes. Even if they look too soft, remove them from the oven! They will set as they sit on the baking sheet) Allow to cool for a few minutes on the cookie sheet to set before removing them to a cooling rack. Let fully cool before frosting them.
Make the frosting
Place the soft butter in a medium mixing bowl and, using the whip attachment, whip the butter for 3 to five minutes. ( The more you whip the butter, the fluffier your frosting will be).
Puree several strawberries (with stems removed) in a food processor or chop them fine.
Add vanilla and pureed strawberries in the mixing bowl and whip with the butter till mixed.
Add powdered sugar 1 cup at a time and whip the mixture after each incorporation. After the 4th cup is added, make a decision regarding the frosting texture and consistency and decide if another cup is needed.
Spread fresh frosting on fully cooled cookies. Store in a covered container in the refrigerator up to a couple of days.

Notes
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Cookies and Cream Cheesecake Cake

Ingredients
For the Cheesecake layer2 8 oz. packages of cream cheese (softened)
2/3 c. granulated sugar
1 TBSP flour
2 eggs
1 tsp vanilla
1 TBSP whipping cream
10 Oreo cookies coarsely crushed ( I placed them in a freezer bag and crushed them with a mallet)
For the cake2 cups sugar
1-3/4 c. all-purpose flour
3/4 c. cocoa
1-1/2 t. baking powder
1-1/2 t. baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup strong coffee
For the frosting5 oz. of baking white chocolate (NOT white chocolate chips)
1 8 oz. package of cream cheese (softened)
4 TBLSP butter (softened)
1 t. vanilla
3 c. powdered sugar
Garnish
about 8 additional Oreos
chocolate cookie crumbs

InstructionsFor the cheesecake
Preheat the oven to 350 degrees. In a large mixing bowl, cream together the cream cheese and the sugar. Add the flour, eggs, vanilla and cream and mix together till blended. Stir in the Oreo pieces.
In a 9 inch springboard pan lined with parchment paper and sprayed with cooking spray, pour the batter.
Bake for 25- 30 minutes or until the center is set.
Remove from the oven and allow to cool on a cooling rack for 20 minutes and then, cover and place in the refrigerator while you make the chocolate cake layers.
Make the Chocolate cake layers
Preheat the oven to 350 degrees and spray two 9 inch round cake pans with cooking spray.
In a large mixing bowl, stir together sugar, flour, cocoa, powder, soda, and salt.
Add the eggs, buttermilk, oil, and vanilla and mix until blended
Add the coffee and mix until blended
Pour batter evenly into the two pans and bake for 25-30 minutes or until the center of the cakes are set.
Remove from the oven and allow to cool on a cooling rack for 10 minutes before carefully removing from the pans. Allow to completely cool on the rack.
Using a long serrated knife, remove the top portion of each cake so they are level.
Make the frosting
Coarsely chop the white chocolate squares and melt them in the microwave in a small bowl for a minute.
In a large mixing bowl, cream the cream cheese and butter together. Add the vanilla and white chocolate and mix until blended. Add the powdered sugar one cup at a time, mixing until blended each time.
Assemble the cake
On a cake plate, place the first layer of chocolate cake, removing the cheesecake from the refrigerator, remove it carefully from the springboard pan, and add on top of the chocolate layer. Finally, add the top chocolate layer.
Frost the cake and garnish as desired. ( I frosted the cake with a crumb layer first and then the top layer. I then created five rosettes with a large Wilton tip. and placed a half Oreo in each. I broke up several Oreos and placed them in the center, and used chocolate cookie crumbs to lightly garnish the sides)

Notes
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Butterscotch and Chocolate Chip Cookie Pie

Ingredients
1 unbaked 9 inch pie crust (I use Pillsbury refrigerated)
1/2 c. butter (1 stick) softened
2 eggs
2 t. vanilla
1/2 c. granulated sugar
1/2 c. brown sugar
1/2 c all-purpose flour
3/4 c. semi-sweet chocolate chips
3/4 c. butterscotch chips
1 c. chopped pecans
Ice cream (optional)
butterscotch and chocolate sauce (optional)

Instructions
Preheat oven to 350 degrees and prepare a 9 inch pie plate with the pie crust.
In a large mixing bowl, cream the butter. Add the eggs, vanilla and both types of sugar and mix together. Add the flour and mix until blended.
Stir in both chips and nuts and pour the whole mixture into the pie crust.
Place in the oven and bake for 48-55 minutes, or until the center is set, the top is brown and a toothpick inserted into the center comes out fairly clean.
Remove from the oven and allow to cool at least 45 minutes before slicing it up and serving with ice cream and sauces.

Notes
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Peppermint Frosted Sugar Cookie Bars

Ingredients
1/2 c.unsalted butter (softened)
1c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1/4 t. baking soda
1 c. Andes Peppermint crunch chips ( At Target)
For the frosting:
8 tablespoons butter, room temp.
3 cups powdered sugar
3 Tablespoons of milk
1/2 c. Andes peppermint crunch chips
red food dye if desired
sprinkles if desired


Instructions
Pre heat the oven to 375 degrees and foil and grease a 9x13 pan with cooking spray.
In a large mixing bowl, cream the butter and sugar together until smooth. Add the eggs and, mixing thoroughly. Add the flour, mixing in three additions and mix in the salt and baking soda in between the flour additions, mixing until all is incorporated. Using a large wooden spoon, mix in 1 cup of the peppermint chips.
Spread the batter evenly into the pan
Bake for approximately 15- 18 minutes or until a toothpick comes out clean. Do not over bake.
Remove from the oven and allow to fully cool.
For the frosting
In a mixing bowl, cream the butter and add the powdered sugar and milk alternatively in 3 additions.
Mix in the peppermint chips and food dye to desired color.
Spread on top of the cookie bars and use sprinkles as desired.

Notes
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Chocolate Dipped Shortbread Cookies

Ingredients

• 1 c. butter, softened
• 1/2 c. sugar
• 1 t. vanilla
• 3 oz. semi sweet baking chocolate, melted (use a quality chocolate like Ghirardelli)
• 2 c. flour
• Chocolate coating
• 4 oz of semi sweet baking chocolate (use a quality chocolate like Ghirardelli)
• 1 t. vegetable oil
• sprinkles like nonpareils

Instructions
Preheat oven to 350 degrees and line a 9 inch baking pan with foil and spray with baking spray.
In a large mixing bowl, combine butter and sugar until smooth. Add the vanilla and melted chocolate and continue mixing until smooth. Add the flour in three additions and mix just until combined.
Spread the batter evenly in the pan and bake for forty minutes. Remove from the oven and allow to cool for at least ten minutes.
Slice the cookies into 20 rectangles. Place on a cookie sheet lined with a silpat or parchment paper and bake another ten minutes.
Remove from the oven and remove the cookies to a cookie rack to fully cool.
Prepare the chocolate coating by melting the chocolate in a microwave in 40 second intervals until melted and stir in the oil.
Dip each cookie a third of the way into the chocolate mixture, lay on a sheet of waxed paper and immediately sprinkle with nonpareils or other decorations. Allow the cookies to rest until the chocolate is fully set. About twenty minutes.
Serve and enjoy.

Notes
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Peppermint Pinwheel Cookies

Ingredients

• 3 c. flour
• 1/2 t. baking powder
• 1/2 t. salt
• 1 c. unsalted butter, softened
• 1 1/3 c. sugar
• 2 eggs
• 2 t. vanilla
• 1/3 c. finely crushed peppermint (pulverized)
• A couple drops of red food coloring
• 2 oz. unsweetened baking chocolate, melted

Instructions
Combine flour, baking powder and salt in a medium bowl. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and creamy. Mix in the eggs and vanilla, scraping the bowl as needed.
Add the dry ingredients and mix just until combined.
Divide the dough in half. The first half, put back in the mixer and add the peppermint and mix thoroughly. Add a couple drops of red food coloring until the dough is pink. Remove the mixed dough and put aside.
Put the other half of the dough in the mixing bowl and add the melted chocolate and mix just until combined.
Roll out the chocolate dough into a large rectangle on a sheet of waxed paper. Set aside. On a different sheet of waxed paper, roll out the peppermint dough into an equal large rectangle. Carefully place the peppermint rectangle and lay it evenly over the chocolate one. Starting from the long side, roll the two rectangles together. If the dough starts breaking, just patch it up as best you can. Once it is rolled, wrap the whole thing in foil and place in the refrigerator for a few hours until thoroughly chilled.
Pre heat the oven to 350 degrees.
Remove from the refrigerator and place on a cutting board. Using a long jagged knife, slice the cookies into slices and place the slices on a cookie sheet lined with parchment paper or a silpat and bake in the oven for approximately 9-11 minutes. Remove from the oven, and allow to cool for a few minutes before removing the cookies to a cooling rack to fully cool.

Notes
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Peanut Butter Blossoms

Ingredients

• 1 14 oz can of Eagle sweetened condensed milk
• 3/4 c. creamy peanut butter
• 1 egg
• 1 t. vanilla
• 2 c. Bisquick baking mix
• sugar for rolling
• 40 unwrapped Hershey Kisses

Instructions
Beat condensed milk, peanut butter, egg, and vanilla until smooth. Mix in the Bisquick in three additions until well blended. Cover the bowl and chill for an hour or overnight.
Preheat the oven to 350 degrees
Shape the dough into 1 inch balls and roll in sugar. Place on a cookie sheet lined with parchment or a silpat.
Bake for 8-10 minutes or until they turn lightly brown. Do NOT overbake or they will dry out.
Press a Hershey's Kiss immediately into the top of the cookie while still on the sheet. Let cool a few minutes before placing them on a cooling rack to cool completely.
Makes approximately 40 cookies

Notes
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Thin Mint Cookie Bark

Ingredients
20 oz white almond bark/candy coating
1 package of Thin Mint cookies, broken (Mint Oreos would work as well)
1 package of Mint M+M's
sprinkles

Instructions
Line a rimmed cookie sheet with foil.
Spread half of the broken cookies and half of the mint M+M's on the cookie sheet.
Coarsely chop the almond bark, place in a medium bowl and microwave in 30 second increments, stirring until smooth. Spread in the cookie sheet over the cookies and M+M's.
Evenly spread out the remaining cookie pieces and M+M's on top of the melted bark, pressing down slightly. Use sprinkles as desired.
Place the cookie sheet in the refrigerator until the bark completely hardens. Break into pieces and enjoy

Notes
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Patriotic Sugar Cookie Bars

Ingredients

• 1/2 c.unsalted butter (softened)
• 1c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 1/2 c. flour
• 1/2 tsp. salt
• 1/4 t. baking soda
• 1 1/2 c. Patriotic M+M's (divided)
• sprinkles (optional)

Instructions
Pre heat the oven to 375 degrees and foil and grease a 9x13 pan with cooking spray.
In a large mixing bowl, cream the butter and sugar together until smooth. Add the eggs and vanilla, mixing thoroughly.
Add the flour, mixing in three additions and mix in the salt and baking soda in between the flour additions, mixing until all is incorporated. Using a large wooden spoon, mix in 1 cup of the M+M's
Spread the batter evenly into the pan and press the remaining half cup of M+M's onto the top of the batter. Sprinkle sprinkles on top. (optional)
Bake for approximately 15-20 minutes or until a toothpick comes out clean. Do not over bake.
Remove from the oven and allow to cool for at least 15 minutes before slicing into 24 bars.
Enjoy!

Notes
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Coconut Key Lime Cookie Bars

Ingredients

• 1 Pillsbury refrigerated sugar cookie roll
• 1 can of condensed milk
• 1/2 c. fresh lime juice
• 1 drop of green food color
• 1/4 c. sweetened coconut flakes

Instructions
Pre heat the oven to 350*
Line a 9x9 baking pan with foil. Unroll the cookie dough and press it into the foil lined pan. Bake for 16-18 minutes.
In the meantime, stir the condensed milk and lime juice together in a medium bowl. Add the drop of green food color, stirring until well mixed.
Pour the lime mixture over the top of the hot cookie layer that you just removed from the oven. Spread evenly. Sprinkle shredded coconut over the top and return to the oven for approximately 16 minutes longer or until the lime mixture no longer jiggles and the coconut is beginning to brown.
Place the pan on a cooling rack to cool for 30 minutes. Loosely cover with foil and place in the refrigerator for at least an hour before serving.

Notes
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Caramel Stuffed Ginger Cookies

Ingredients

Caramel2 tablespoons butter
¼ cup white sugar
¼ cup brown sugar
¼ cup corn syrup (Karo Syrup)
¼ cup + 2 tablespoons half & half
Cookie Dough½ cup shortening
¼ cup butter
1 cup sugar
¼ cup molasses
1 egg
2 cups flour
1½ teaspoons ground ginger
1 teaspoon cinnamon
2 teaspoons baking soda
¼ teaspoon salt
⅓ cup white sugar
⅓ cup brown sugar

Instructions
Note: Use caution, the caramel is VERY hot!
Caramel
Combine butter, white sugar, brown sugar, corn syrup and ¼ cup half and half in a large microwavable bowl (I used a 4 cup glass bowl). Cook 6 minutes stirring every 90 seconds. Let cool about 3-4 minutes and add in the remaining 2 tablespoons half & half (be careful it doesn't bubble up). Stir until smooth and pour into a small greased dish to cool completely.
Cookie Dough
Combine flour, ginger, cinnamon, baking soda & salt in a small bowl. Mix with a whisk and set aside.
With mixer on medium, cream shortening, butter and sugar until fluffy. Add in molasses and egg.
With mixer on low, add in flour mixture until completely combined.
Assembly
Preheat oven to 350 degrees.
Combine ⅓ cup each white and brown sugar in a small bowl. Set aside.
Pull off about ½ tablespoon of caramel from your cooled caramel and form into a small ball. Wrap 2 tablespoons of cookie dough around the caramel and roll into a ball. Roll the ball in the sugar mixture.
Place about 1½" apart on a parchment lined pan and bake 9 minutes or until edges are slightly browned.
Cool 5 minutes on the pan before moving to a wire rack to cool completely.

Notes
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Chocolate Covered Fortune Cookies

Ingredients

1 Box of Fortune Cookies (25pcs)
1 Package of White Melts
1 cup of chocolate chips or chocolate melts
Sprinkles

Instructions
Place white chocolate melts in a small bowl and microwave on 50% power. Check and stir every 30 seconds until melted.
Dip each fortune cookie into the melted chocolate letting any excess chocolate drip off.
Lightly sprinkle with sprinkles in any color and place on parchment paper to cool!

Notes
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Banana Split Stuffed Strawberries

Ingredients

• 1 pint fresh strawberries (more or less depending on size)
• 4 tablespoons semi sweet chocolate chips
• 1 teaspoon butter
• 4 tablespoons finely chopped nuts
• Filling
• ½ cup heavy cream
• 4 oz cream cheese, softened
• 2 tablespoons powdered sugar
• ½ banana, mashed (about ¼ cup)
• ¼ cup crushed pineapple, well drained
• instant banana pudding mix (or vanilla)
• Optional Toppings
• fudge sauce (I used 5 Minute homemade sauce)
• sprinkles
• cherries

Instructions
Filling
Combine heavy cream, cream cheese, powdered sugar and 4 tablespoons instant pudding mix with mixer on medium until thick and fluffy. Fold in banana & pineapple. Place in a ziploc and refrigerate.
Strawberries
Wash & dry strawberries. Cut tops off and using a tomato corer, scoop out the center. Cut bottom off and make sure the strawberry stands upright. Stand on a paper towel to dry.
Melt chocolate chips for about 25 seconds in the microwave, stir in butter until smooth. Dry each strawberry with a paper towel and dip in chocolate and then in nuts. Place on parchment paper and refrigerate 5 minutes or until set.
Cut a corner off of the Ziploc bag and pipe filling into each strawberry. Top with desired toppings (chocolate, sprinkles, cherries).


Note
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Chewy Chocolate Chunk Cookies

Ingredients:

• 2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted1
• 3/4 cup (135 grams) light brown sugar, loosely packed
• 1/2 cup (100 grams) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature2
• 2 teaspoons vanilla extract
• 1 cup (180 grams) semi-sweet chocolate chips or chocolate chunks

Directions:

Click here for step-by-step photos and careful explanations of all of these steps.
Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Note
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Chocolate Turtle Cookies

ingredients:

• 2 1/2 cups all-purpose Gold Medal flour
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3/4 cup Dutch processed cocoa
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped pecans
• 1/2 cup caramel bits or chopped caramels

directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
4. Gradually add flour mixture and beat until just combined. Stir in the chocolate chips, pecans, and caramels. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart.
5. Bake cookies for 8-10 minutes, or until cookies are set, but still soft in the center. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely. Drizzle cookies with caramel sauce and serve.

Note
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