°2 ¾ cups flour
°1 teaspoon baking soda
°½ teaspoon baking powder
°½ teaspoon of salt
°1 cup butter, softened
°1 ½ cups sugar
°1 egg, room temperature
°2 teaspoons vanilla extract
°½ cup candy corn
°½ cup caramel chips
 Preheat oven 375 degrees F. In a small bowl, whisk together flour, baking soda, baking powder and salt. Put aside.
In a large bowl, cream the butter and sugar, about 4 minutes using a hand mixer.
Adding egg and vanilla to butter mix and mix. Slowly add flour mixture, reserving 2 tablespoons of flour mixture. Do not overmix.
Mix the sweet corn and the caramel chips with the 2 tablespoons of flour. Add the caramel chips to the cookie mixture.
In a well-greased skillet, add 2 tablespoons of cookie dough for jumbo cookies or 1 ½ teaspoons for regular-sized cookies. Garnish with candy corn.
Bake jumbo cookies for 13-15 minutes or until edges are lightly browned. Bake regular cookies for 8-10 minutes. Let cool completely before serving.
Makes about 12 jumbo cookies and about 24 regular cookies.
Tip: If adding candy corn to cookie dough, when pouring the dough onto the cookie sheet, make sure you have candy corn in the center of the ball or on top to prevent the candy corn from melting on plate.
Enjoy !