I love Lancaster caramels - they are so, so yummy. And we have a lot of them. I kind of fell in love with them because they were called Lancaster and came out when we were living in Lancaster, Pennsylvania, which is where Milton Hershey actually started. It's fun to think they are reintroducing his recipe from a failed caramel company out in farm country Pennsylvania now in 2014, but hey, they are pretty darn yummy. Because they are so soft too, I thought they would make the perfect cookie companion. And they did!
What You'll Need
1 Stick of Butter (1/2 Cup) // 1/3 Cup White Sugar // 1/3 Cup Packed Brown Sugar // 1 Egg
1 Cup Flour // 1/2 Teaspoon Salt // 1/2 Teaspoon Baking Soda // 1/2 Teaspoon Vanilla
5 Lancaster Caramels, Cut into small pieces // 3/4 Bag Mini Semi-Sweet Chocolate Chips
Soften the butter and mix well with the two sugars. Add in the egg and vanilla and mix well. Then finally, the flour, baking soda, and self.
Scoop by the spoonful (smaller is better) onto an ungreased cookie sheet. Cook at 375 Degrees for 9-11 minutes, or until the edges are lightly browned. Serve with milk!