I was a bit skimpy with the caramel glaze in the first batch because the cookies are sufficiently moist as is; however, feel free to add an extra ladle (and grab some extra napkins) if you want a better syrup to cookie ratio.
3 tablespoons white sugar
1 tablespoon ground cinnamon
1 cup dark brown sugar
1/2 cup white sugar
1 cup butter, softened
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped sugar-glazed pecans
caramel sundae topping
Preheat oven to 300 degrees Fahrenheit. Line two cookie sheets with parchment paper.
Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.
Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.
Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Mix in glazed pecans.
Roll dough into 1 inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on cookie sheets and bake at 300 degrees F for 18 to 20 minutes.
Cool completely. Drizzle caramel topping over cookies.