2 cups flour
1 3/4 cups quick-cooking oats
1 1/4 cups brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 cup chocolate chips
3/4 cup chopped pecans
1 1/2 cups Salted Caramel Sauce, recipe follows
2 1/2 tablespoons flour
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon gray sea salt, crushed or kosher salt
1 pint vanilla bean ice cream
1/2 cup whole milk
1/4 cup salted caramel sauce
This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.
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