CARAMEL PECAN CRUNCH COOKIES

Steps:

• 1. In a glass bowl add caramels and cream and microwave on high in 10-12 second depending on your microwave) increments till liquified and smooth, stirring w/ a rubber spatuala every time you take out to stir. Once melted and smooth, set aside.
• 2. Sift together; flour, baking powder, salt and spices. Set aside.
• 3. Combine cereal with milk, stirring thoroughly to make sure the cereal has been thoroughly saturated with milk. Set aside.
• 4. In a stand up mixer, or hand mixer and bowl, start by creaming butter; add sugar gradually, beating until fluffy. Add eggs and beat thoroughly.
• 5. Add dry ingredients to creamed mixture.
• 6. Alternate by adding wet (cereal/milk) mixture. Mixing until blended after each addition.
• 7. Drop by slightly rounded teaspoonfuls (I used a melon ball scooper) onto greased or parchment paper lined or silicon pad (silicon pad in picture) cookie sheets
• 8. Bake @ 375 for 10 minutes.
• 9. Remove onto baking rack. Let cool a few minutes.
• 10. Drizzle with Caramel Sauce. You can decorate with finely chopped pecans if you like. We liked that because it gave the cookies such a pretty look. Ennjoy!!