Combine the butter, cream, white and brown sugars, and vanilla in a saucepan and stir over a medium heat.
Cook, stirring constantly until it begins to bubble.
Allow to cook only about 30 seconds more, then remove from heat and allow to cool to a warm temp.
Sift the flour and baking soda together, add to the cooled caramel mixture and stir well.
Scoop mixture into balls, place on a line baking sheet, and press down with a floured glass, or a fork (or your thumb!).
Bake for 15 minutes or until golden brown.
Remove from oven and allow to cool on the baking sheet for a few minutes until easily removed.
Cool on a wire rack.
Devour.
Notes
Don't let the mixed dough cool too much, or it becomes crumbly and un-scoopable. You need to work fast so that it's still pliable, and able to be scooped onto cookie sheets.