Pat's Salted Carmel Double Chocolate Chip Cookies

I'm looking forward to a little house guest later this evening.  My grandson Colton is spending the night and I love to see him!  I don't get to see him often as he lives in another state but I love spoiling him when I can.  Of course "Granny Pat" always has good stuff to eat at her house and today is no exception.  My house is smelling sooooo good right now in anticipation of his arrival!  I wish you could click on a link here on my blog to smell what's cooking in my kitchen!

I've had a hankering for something a little different and came up with a new recipe all on my own (yep... i really did).  It turned out so well I thought I'd share it with YOU!  I hope that you enjoy them as much as I know we will!  I sure wish that boy would get here... The smell is driving me CRAZY!  Can't wait to tear into these.

Pat’s Salted Carmel Double Chocolate Chip Cookies

2 ½ C. all-purpose flour

¾ tsp. salt

½ tsp. baking soda

1C. dark brown sugar (packed)

½ C. sugar

1C. salted butter (softened)

2 eggs

2 tsp. vanilla

1 (12oz) bag semi-sweet chocolate chunks

1 (12oz) bag dark chocolate chips

1 (11oz) bag caramel bits (or 3C. chopped caramels)

Kosher salt

Preheat oven to 325° degrees.  Cream together butter and sugars.  Add eggs, vanilla, salt and baking soda and beat on low speed until well blended.  Add flour a little at a time until well combined.  Add chocolate chips, chunks and caramel pieces, blend until evenly distributed.

Drop by rounded tablespoons onto an ungreased cookie sheet and sprinkle lightly with kosher salt.  Bake at 325° about 15 minutes (until lightly golden but still soft).  DO NOT OVER BAKE! Remove to wire racks to cool.

Makes about 3 dozen

ENJOY!