Mrs Fields Butterscotch Pecan Cookies

Categories: Cookies
      Yield: 30 servings

  2 1/2 c  Flour 350 g]
    1/2 ts Soda
    1/4 ts Salt
  1 1/2 c  Dark brown sugar; packed [111 g]
      1 c  Butter; softened
      2 lg Eggs
      2 ts Vanilla extract
      1 c  Chopped pecans (4 oz) [112 g]
      1 c  Whole pecans (3 oz) [84 g]
           Caramel glaze:
      8 oz Caramels [224 g]
    1/4 c  Heavy cream [56 g]

  PREHEAT OVEN TO 300*F. IN A BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL
  AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND BUTTER.
  MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY (?). ADD THE  FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH BY  ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS. PLACE  1 WHOLE PECAN IN CENTER OF EACH COOKIE. BAKE 23-25 MINUTES OR UNTIL COOKIE  EDGES BEGIN TO BROWN LIGHTLY. TRANSFER IMMEDIATELY TO COOL, FLAT SURFACE WITH A SPATULA.
  TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM IN A SMALL SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL SMOOTH. REMOVE FROM HEAT.
  DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING A  SPOON OR FORK.