This recipe makes a good, crunchy cookie. I'm thinking of using it for my Cookie Exchange cookie this year.

CHOCOLATE CHIP CARAMEL COOKIES
Makes 50 cookies

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened (I have used Imperial margarine with good results)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 (6 oz.) pkg. chocolate chips
18 caramels (such as Kraft, unwrapped and cut into eighths)
1 cup coarsely chopped pecans or walnuts

Preheat oven to 375 degrees F. Coat non-stick cookie sheets with cooking spray.

Mix flour, soda, baking powder and salt together. Reserve.

Cream butter and sugars together. Beat in eggs, one at a time. Gradually add flour mixture. Stir in chocolate chips, caramel pieces and nuts. Drop by round Tablespoonfuls 2 inches apart on prepared cookie sheets.

Bake for 10-12 minutes or until lightly golden. Cool on cookie sheets until firm. Remove to wire racks.