Caramel and Pecan Oatmeal Cookies
Caramel and Pecan Oatmeal Cookies

Hello, I am Marie. Today, we’re going to prepare caramel and pecan oatmeal cookies recipe. Never miss 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 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 popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Caramel and Pecan Oatmeal Cookies is something that I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Caramel and Pecan Oatmeal Cookies:

  1. Prepare 1 cup butter (softened)
  2. Get 1 c yuup granulated sugar
  3. Take 1 cup packed brown sugar
  4. Take 1 teaspoon salt
  5. Get 1 teaspoon baking powder
  6. Make ready 1/2 teaspoon baking soda
  7. Get 1 teaspoon ground cinnamon
  8. Make ready 2 eggs
  9. Make ready 2 teaspoons vanilla extract
  10. Get 1 1/2 cups flour
  11. Make ready 3 cups rolled oats
  12. Prepare 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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