Becel Anything Goes Cookie Dough Salted Caramel Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

Steps:

• Preheat oven to 375 degrees F (190 C). Combine flour, baking soda and salt in medium bowl; set aside.
• Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in toffee and butterscotch chips. Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart. Evenly sprinkle with sea salt.
• Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

Steps:

• Preheat oven to 375 degrees F (190 C). Combine flour, baking soda and salt in medium bowl; set aside.
• Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in toffee and butterscotch chips. Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart. Evenly sprinkle with sea salt.
• Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

Steps:

• Preheat oven to 350°F Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
• In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
• Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.
• Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
• Note-I buy the Kraft Caramel Bits at Target. If you can't find Kraft Caramel Bits, you can use caramel squares. Just chop them up into pieces.