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Seaside: Pecan Caramel Cluster Cookie

INGREDIENTS (makes 3 dozen cookies)
1 cup, softened butter
1 cup, packed light brown sugar
1 cup, granulated sugar
2 whole extra large eggs
1 Tablespoon vanilla extract
5 drops Lorann Gourmet Butter Rum Extract
3 cups all-purpose flour
1 tsp fine sea salt
3/4 tsp baking soda
36 (kraft), thick caramels, cut into fourths
3/4 cup pecan pieces

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Line two sheet pans with parchment paper and have two wire racks ready.
  3. Using stand mixer bowl and beater attachment, cream butter and both sugars until light and creamy, about 3 minutes.
  4. Add eggs one at a time, until completely incorporated; add extracts and stop mixing.
  5. In separate bowl, whisk all dry ingredients.
  6. Slowly add the dry ingredients into the wet ingredients until combined.
  7. On stir speed, add caramels and pecans or mix by hand; chill dough for 30 minutes.
  8. Scoop half ounces of cookie dough each per baking pan.
  9. Bake 10-12 minutes. Let cool for 5 minutes then transfer each onto wire rack to fully cool.
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