These Caramel Pecan Oatmeal Cookies are everything, chewy, and packed with yumminess!
These Caramel Pecan Oatmeal Cookies have got to be one of my all-time favorite cookies! Soft and chewy on the inside slightly crispy on the outside like my Iced Oatmeal Cookies. Bursting with caramel chips and crunchy pecans.
Nothing like a warm cookie right out of the oven, Mmmm! As a child when we made homemade cookies, I used to pop a couple in the microwave for 10 seconds just to warm them up again.
Tips for making Caramel Pecan Oatmeal Cookies
- I like to make 24 big cookies, but you could easily make these smaller just adjust the time so you don't overcook them.
- Pressing the cookies down to flatten them a bit, helps them become a flat cookie.
- I use Ghirardelli Caramel Chips or Kraft Caramel Bits.
- Removing them from the oven when they are just a tad underdone, gives them a nice chewy texture.
Items I used to make this recipe:
One of the best things about the Holiday season for me is baking, and cookies are at the top of the list! So many cookies!
- 3-Ingredients Peanut Butter Cookies
- Ginger Snap Cookies
- Pumpkin Crinkle Cookies
- Avalanche Cookies {No Bake}
- Oreo Dipped Christmas Cookies
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Caramel Pecan Oatmeal Cookies
These Caramel Pecan Oatmeal Cookies are everything, chewy and packed with yumminess!
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar lightly packed
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 cups old fashioned rolled oats
- 1- 10 ounce pkg caramel chips *see notes
- 1 cup pecans roughly chopped
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a baking mat.
- Using a stand or electric mixer beat butter and sugars until creamy then add in eggs and vanilla and mix until combined.
- Add in the flour, baking powder, baking soda, cinnamon, and salt, mix until combined.
- Fold in the caramel chips and chopped pecans.
- Using a spoon or cookie scoop drop 1 1/2-2 inch balls onto a baking sheet. Gently flatten them just a bit with your fingers.
- Bake 12-14 minutes, centers will look undercooked let cool 5 minutes
Notes
I used Nestle caramel chips but Kraft Caramel Bits also work great.
Nutrition
Serving: 1cookieCalories: 197kcalCarbohydrates: 37gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 16mgSodium: 190mgFiber: 2gSugar: 23g
Tried this recipe?Let us know how it was!
Wendie
If they were dry I would guess it was because they were baked too long ot to much flour added. These cookies have a chewy texture.
Jeanne
Little dry but may be my fault . I forgot to add vanilla. Added after all mixed. I also added more Carmel bits for more flavor. Will try again and maybe use a little less oatmeal.