First, prepare the pecans. Heat oven to 350F, and line a cookie sheet with parchment.

In a medium bowl, toss together the pecan pieces, brown sugar, heavy cream, and cinnamon. Spread in a single layer on cookie sheet, and bake for 10-15 minutes, until caramelized but not burnt. Set aside to cool.

Now, make the cookie dough. Turn oven down to 325F and prepare 2 more cookie sheets.

In a medium bowl, whisk together the flour, salt, cinnamon, and baking soda. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter and sugars, and beat until well-incorporated.

Add in the egg, egg yolk, and vanilla extract, and beat until light and fluffy. Add in the dry ingredients, and mix until combined.

Stir in the pecan praline pieces, slightly crushing them in your hands first.

Scoop tablespoonfuls of dough onto baking sheets lined with parchment or silicone sheets, placing 12 per pan.

Bake 10-12 minutes, until light golden and almost set. They will solidify as they cool off!

Let cool slightly on pans, then transfer onto a wire rack to finish cooling. Enjoy with a cup of Bigelow tea!