| Instructions |
| Line a baking sheet with a silicone mat (or parchment paper). |
| Place all the Dry Ingredients into a bowl, whisk to combine. |
| Place all the Wet Ingredients into a bowl, mix to combine. |
| Add the wet ingredients to the dry ingredients, stir well to combine (no electric mixer required although it does make it easier). |
| Preheat the oven to 350 F. Place oven rack in the center position, avoiding the lower oven rack placement. |
| Take 2 TBSP (28 g) of cookie dough and roll it in your hands to form a ball, then place the ball onto the silicone mat (or parchment paper) lined cookie sheet. |
| Try to keep the cookie size uniform. Continue until you have rolled all the dough into balls and placed on the baking sheet (space them apart as they spread). |
| Then slightly flatten each ball into a round disk about 1/2 inch thick. Using the bottom of a glass with some parchment paper in between works well. |
| Place the baking sheet into oven and bake for 11 minutes. If doing more than one batch bake for 12 minutes and switch racks halfway through. |
| After baking, remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 1 minute to firm up, then transfer to a wire cooling rack. |
| Allow to completely cool. |
| Make the Caramel Drizzle Topping (and Chocolate Drizzle Topping if using) and then drizzle over the cooled cookies. |
| Place the chopped pecans in a bowl and dip each cookie upside down to apply the pecans to the top of the cookie. |
