Real Recipes From Real Home Cooks ®

salted caramel & pecan oatmeal cookies

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

These cookies have got to be heavenly, judging by the ingredients! Oatmeal and caramel? Oh yes! Recipe:Comfort Food 2013/Midwest Living Photo:

(2 ratings)
yield serving(s)
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For salted caramel & pecan oatmeal cookies

  • 1 c
    butter, softened
  • 1 c
  • 1 c
    packed dark brown sugar
  • 1 tsp
  • 1 tsp
    baking powder
  • 1 tsp
    cinnamon, ground
  • 1/2 tsp
    baking soda
  • 2
  • 2 tsp
    vanilla extract
  • 1 1/2 c
    all purpose flour
  • 3 c
    rolled oats
  • 1 pkg
    (11 oz.) caramel baking bits
  • 1 c
    pecans, toasted and coarsely chopped
  • coarse sea salt

How To Make salted caramel & pecan oatmeal cookies

  • 1
    In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, 1 tsp. salt, baking powder, cinnamon, and baking soda. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla until combined.
  • 2
    Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.
  • 3
    Using a tablespoon drop 1-1/2-inch mounds of dough 2 inches apart onto cookie sheets lined with parchment paper. Sprinkle with coarse sea salt.
  • 4
    Bake in a preheated 350-degree oven for 11 to 12 minutes, until the edges are light brown. Cool on cookie sheets for 3 to 4 minutes; remove to a wire rack. Cool.