Caramel and Pecan Oatmeal Cookies
Caramel and Pecan Oatmeal Cookies

Hi, I’m Kate. Today, we’re going to prepare caramel and pecan oatmeal cookies recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. 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 recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Caramel and Pecan Oatmeal Cookies is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Prepare 1 cup packed brown sugar
  4. Make ready 1 teaspoon salt
  5. Make ready 1 teaspoon baking powder
  6. Prepare 1/2 teaspoon baking soda
  7. Get 1 teaspoon ground cinnamon
  8. Prepare 2 eggs
  9. Prepare 2 teaspoons vanilla extract
  10. Make ready 1 1/2 cups flour
  11. Prepare 3 cups rolled oats
  12. Get 11 -oz package caramel baking bits
  13. Get 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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