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 (2 sticks) butter, softened
- 1 cup sugar
- 1 cup brown sugar, lightly packed
- 2 eggs
- 2 teaspoon vanilla
- 1 1/2 cup 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.
- In another bowl whisk together flour, baking powder, baking soda, cinnamon, and salt. Then add to the wet ingredients, mix until combined. Then mix in oats, caramel chips, and pecans.
- Using a spoon or cookie scoop drop 1 1/2-2 inch balls onto a baking sheet. Gently flatten them with your fingers.
- Bake 12-14 minutes, centers will look undercooked let cool 5 minutes
- Makes approx 24 cookies
Notes
You can use either caramel chips or Kraft Caramel Bits.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 197Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 190mgCarbohydrates 37gFiber 2gSugar 23gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
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