Ingredients
- 250 g salted butter, melted
- 134 g granulated sugar
- 320 g brown sugar
- 2 eggs, whole
- 2 egg yolks
- 5 g vanilla paste or extract
- 460 g Arnel’s Buckwheat Bread Mix
- 8 g baking powder
- 6 g baking soda
- 5 g salt
- 150 g pecans
- 150 g caramel bits
- 150 g chocolate chips
Directions
- Preheat oven to 350 degrees. In the mixing bowl, cream the melted butter with the sugars until fully combined
- Beat the eggs in one at a time, then add the vanilla paste.
- Add all dry ingredients to a separate bowl and stir together, then add them to the wet ingredients.
- Before all the dry ingredients are incorporated, add the pecans, caramel bits, and chocolate chips. Mix together until everthing is incorporated.
- Scoop 1 inch cookie dough onto the cookie sheet, keeping them 2 inches apart.
- Bake for 9-12 minutes until golden brown. Let cool for a few minutes before placing on a cooling rack.
Tip: For the best flavors let dough set overnight in fridge. Remove from fridge and let the dough get to room temperature before baking.