Chocolate Caramel Pecan Cookies

1 c Imperial Margarine
3/4 c packed brown sugar
1/2 c sugar
1 egg
1 1/2 tsp vanilla
2 c Robin Hood flour
1 tsp Arm and Hammer Baking Soda
1/4 tsp salt
6 squares semi-sweet chocolate, chopped
25 individual vanilla caramels, quartered
3/4 c coarsely chopped pecans
Cream margarine, brown and white sugars, egg and vanilla in large bowl on medium speed of electric mixer until light and creamy. Combine flour, baking soda and salt. Add to creamed mixture, beating on low speed until blended. Stir in remaining ingredients. Drop dough by spoonfuls onto greased baking sheets. Bake at 375º for 8-12 minutes, or until light golden. Cool 5 minutes on sheets then remove to cooling rack.

Helpful Hint: Try white chocolate and almonds for another great taste. Store in airtight container.

Makes 3 dozen cookies.

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