Caramel Nut Chocolate Cookies

• 1 1/2 c. packed brown sugar
• 2/3 c. all vegetable shortening
• 1 Tbsp. water
• 1 tsp. vanilla
• 2 eggs
• 1 3/4 c. all-purpose flour
• 1/3 c. unsweetened baking cocoa
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 2 c. (12 oz.) miniature semi-sweet chocolate chips
• 1 c. pecans, chopped
• 20 to 25 caramels, unwrapped and halved

1. Heat oven to 375u0b0.
2. Combine brown sugar, shortening, water and vanilla in large bowl.
3. Beat with electric mixer at medium speed until well blended.
4. Beat eggs into
5. the creamed mixture. Combine flour, cocoa, baking soda and salt.
6. Mix gradually into the creamed mixture at low speed just until blended.
7. Stir in chocolate chips.
8. Shape dough into 1 1/4-inch balls.
9. Dip tops into chopped pecans.
10. Place 2 inches apart on ungreased baking sheet.
11. Press half caramel in center of each cookie.
12. Bake one baking sheet at a time at 375u0b0 for 7 to 9 minutes or until cookies are set.
13. Do not overbake.
14. Cool 2 minutes on baking sheet. Remove cookies to piece of aluminum foil to cool completely. Makes about 4 dozen.

brown sugar, vegetable shortening, water, vanilla, eggs, flour, cocoa, baking soda, salt, semisweet chocolate chips, pecans, caramels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215480 (may not work)