10 Tbsp. butter (no substitutes), softened
¾ c. packed brown sugar
1 tsp. vanilla extract
1 egg, lightly beaten
1 c. all-purpose flour
¾ tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1½ c. (9 oz.) semisweet chocolate chips
¾ c. coarsely chopped macadamia nuts
¾ c. coarsely chopped pecans
Caramel Glaze:
12 caramel candies
2 Tbsp. whipping cream
In a mixing bowl, cream butter, sugar and vanilla. Add egg.
Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. Drop by teaspoonfuls 2" apart onto greased baking sheets.
Bake at 350° for 10-12 minutes or until golden. Cool on wire racks. —2 dozen.
For glaze: Melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.