Preheat the oven to 180 ° C (top / bottom heat). Melt the butter and let it cool down briefly. Then mix both types of sugar in a bowl with the maple syrup until there are no more lumps. Add the butter and the egg too.
In another bowl, mix the flour (I always use instant flour, but of course you can also use sifted normal flour) with the baking soda and salt. Mix the dry ingredients with the wet ingredients. It doesn`t have to be a smooth dough, bits and pieces can stay calm.
Crush the pecans with the knife so that small pieces remain. Also cut the caramel candy into small pieces. Mix with the other ingredients. If you want it a little more chocolaty, you can chop a few Reeses Peaces Buttercups and mix them in as well.
Place 9 portions each on a wire rack lined with baking paper. Caution: Leave a little space, because the cookies still run a little (not as much as other cookies, but more than 9 on a tray run together). Lower the oven to 160 ° C and bake the cookies for 16 minutes.
Important: Take the cookies out of the oven immediately when the edges are slightly brown. Then they stay nice and soft even after they have cooled down.
Many thanks to Talitia for the great basic recipe (I allowed me to change something).
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