BAKER'S GERMAN'S Chocolate Cookies

• 1 cup flour
• 1/4 tsp. CALUMET Baking Powder
• 1/4 cup butter, softened
• 1 cup packed brown sugar
• 2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, melted
• 2 eggs
• 1 tsp. vanilla
• 1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1-1/4 cups chopped PLANTERS Pecans, divided
• 12 KRAFT Caramels
• 2 Tbsp. water

1. Heat oven to 350F.
2. Combine flour and baking powder.
3. Beat butter and sugar in large bowl with mixer until light and fluffy.
4. Add chocolate, eggs and vanilla; mix well.
5. Gradually beat in flour mixture.
6. Reserve 1/4 cup each coconut and nuts; stir remaining into dough.
7. Drop dough into 30 mounds, 2 inches apart, on baking sheets, using about 2 Tbsp.
8. dough for each.
9. Bake 12 to 13 min.
10. or until cookies are puffed and shiny.
11. Cool on baking sheets 1 min.
12. Remove to wire racks; cool completely.
13. Microwave caramels and water in microwaveable bowl on HIGH 2 min.
14. or until caramels are completely melted and sauce is well blended when stirred.
15. Drizzle over cookies.
16. Top with reserved coconut and nuts.

flour, baking powder, butter, brown sugar, s sweet chocolate, eggs, vanilla, s angel, pecans, caramels, water

Taken from www.kraftrecipes.com/recipes/bakers-germans-chocolate-cookies-178543.aspx (may not work)