These cookies are seriously loaded; you’ve got chocolate chips, caramel bits, and pecans all packed into one yummy dough. I used a big cookie scoop (about 3 tablespoons) because these are definitely meant to be bakery-style.

It’s your standard cookie dough base: cream the butter and sugars, mix in the eggs and vanilla, then add the dry ingredients. Once everything’s combined, you fold in all the good stuff—don’t skip the pecans; they add the perfect crunch.

I pressed a few extra chocolate chips on top before baking, mostly for looks, and they came out golden around the edges and soft in the center. I would highly recommend topping with a little flaked sea salt right as they come out the oven. Let them cool on the pan for a bit so they don’t fall apart when you move them.

Mine made about two dozen big, chewy cookies and they disappeared fast. Perfect for when you want something classic, but a little extra.

Recipe Used: Shugary Sweets