Ingredients
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3/4 cup unsalted butter
1 cup sugar
1/2 cup light brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon chocolate extract
1 tablespoon real maple syrup
2 tablespoons cream
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (chopped, I use Ghiradelli)
30 chocolate-covered caramel candies (Rollo or Hershey's)
1 cup rolled oats (Quaker Oatmeal Original, dry)
1 cup raw macadamia nuts (toasted & chopped)
Preparation
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Cream butter & sugars in large mixing bowl. Add eggs, extracts, syrup, and cream.
In another bowl, sift and mix flour, baking soda and salt. Stir in chocolate chips, oats, and toasted nuts. Fold dry ingredients into butter mixture.
Chill dough for 1 hour. Preheat oven to 350 and PLACE A PIECE OF PARCHMENT PAPER ONTO YOUR COOKIE SHEET.
Place a heaping tablespoon of dough into palm of your hand, and press one chocolate covered caramel candy into center of each piece of dough. Wrap dough around candy, covering completely.
Bake cookies for 14-16 minutes, until lightly browned. Cool in pan until well set, then onto rack. Don't eat hot, as caramel is LAVA-like 8-).
Serve with *plenty* of milk.
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