Caramel and Pecan Oatmeal Cookies
Caramel and Pecan Oatmeal Cookies

Hi, I’m Clara. Today, we’re going to make caramel and pecan oatmeal cookies recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Caramel and Pecan Oatmeal Cookies Recipe

Caramel and Pecan Oatmeal Cookies is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Caramel and Pecan Oatmeal Cookies is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook caramel and pecan oatmeal cookies using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Caramel and Pecan Oatmeal Cookies:

  1. Make ready 1 cup butter (softened)
  2. Prepare 1 c yuup granulated sugar
  3. Make ready 1 cup packed brown sugar
  4. Take 1 teaspoon salt
  5. Take 1 teaspoon baking powder
  6. Make ready 1/2 teaspoon baking soda
  7. Make ready 1 teaspoon ground cinnamon
  8. Prepare 2 eggs
  9. Get 2 teaspoons vanilla extract
  10. Prepare 1 1/2 cups flour
  11. Make ready 3 cups rolled oats
  12. Make ready 11 -oz package caramel baking bits
  13. Prepare 1 cup pecans, toasted and coarsely chopped

Steps to make Caramel and Pecan Oatmeal Cookies:

  1. Preheat oven to 350° and line cookie sheet with parchment paper; set aside.
  2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, salt, baking powder, baking soda, and cinnamon; beat until combined, scraping sides of bowl occasionally.
  3. Beat in eggs and vanilla until combined.
  4. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour, oats, caramel baking pieces, and pecans.
  5. Using a small ice cream scoop, drop 1 1/2-inch mounds of dough 2 inches apart onto prepared cookie sheets.
  6. Bake for 11 to 12 minutes or until the edges are light brown, and enjoy!!

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