Ingredients
Scale
- 2 1/2 cups all-purpose flour (you can substitute half with whole wheat flour for a nuttier taste)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened (Mama Lou always said, never rush softening butter—it makes a difference!)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup caramel bits or soft caramel candies, chopped into small pieces
- 1 cup chopped toasted pecans or walnuts (optional, but adds a lovely crunch)
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. I always like to prepare my space first, just like Mama Lou did, so everything runs smoothly.
- In a medium bowl, whisk together the flour, baking soda, and sea salt. This dry mix is the foundation of your cookie’s texture.
- In a large bowl, use an electric mixer to cream the softened butter with both brown and granulated sugars until the mixture is light and fluffy. This usually takes about 3-4 minutes. I remember Ouma’s hands always hitting the mixer button with excitement at this step.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. The batter should be smooth and glossy.
- Slowly incorporate the dry ingredients into the wet mixture, stirring with a wooden spoon or spatula just until combined. Overmixing can make your cookies tough, and Mama Lou always reminded me to be gentle at this stage.
- Fold in the caramel bits and chopped nuts (if using). The caramel pieces will melt just enough during baking to create those delightful pockets of gooey sweetness.
- Drop generous tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake for 10-12 minutes or until the edges are golden but the centers still look soft. I like to remove them just before they’re fully set; they’ll continue to cook on the hot baking sheet, giving you that perfect chewy center.
- Immediately sprinkle each warm cookie lightly with flaky sea salt. This final touch is what elevates the flavor, and Mama Lou swore it was the secret ingredient that made everyone ask for more.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Resist the urge to eat them too soon—I know it’s hard!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
