Caramel Cookies

Recipe View In a large mixing bowl, cream together the softened butter and dark brown sugar until the mixture is light and fluffy. This should take approximately 3-5 minutes.

Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (1-2 minutes)

Recipe View In a separate bowl, sift together the all-purpose flour, baking soda, cream of tartar, and sea salt. This ensures even distribution of the leavening agents and a consistent texture.

Recipe View Gradually add the dry ingredients to the wet ingredients, blending until just combined. Be careful not to overmix. Fold in the chopped walnuts. (3-5 minutes)

Recipe View Divide the dough in half. On a lightly floured surface, shape each portion into a log approximately 2 inches in diameter. Wrap each log tightly in parchment paper or plastic wrap.

Recipe View Refrigerate the wrapped dough logs overnight, or for at least 4 hours. This chilling period is crucial for firming up the dough and preventing the cookies from spreading too much during baking.

Recipe View Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy release and cleanup.

Recipe View Remove the chilled dough logs from the refrigerator. Using a sharp knife, slice each log into 1/4-inch thick rounds. (5-7 minutes)

Recipe View Arrange the cookie slices on the prepared baking sheets, leaving about 2 inches of space between each cookie.

Recipe View Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. (10-12 minutes)

Recipe View Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely. (5-10 minutes)