Caramel Pecan Oatmeal Cookies

Caramel Pecan Oatmeal Cookies are a delicious twist on a classic favorite. Soft, chewy oats blend perfectly with the crunchy pecans, while pockets of gooey caramel melt into every bite.

Course Dessert

Cuisine American

Keyword caramel pecan, cookies, oatmeal cookies

Prep Time 10

Cook Time 14

Total Time 24

Servings

Calories 197kcal

Author Wendie

Equipment

1 Baking sheet

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 for 10-12 minutes, centers will look undercooked let cool for 5 minutes

Notes

I used Nestle caramel chips but Kraft Caramel Bits also work great.

Quick cooking oats can be used in the place of old fashioned oats but the texture may change slightly.

Store the cookies in an airtight container for 3-4 days.

To Freeze: Scoop dough balls onto a baking sheet lined with parchment paper. Freeze until balls are solid then place into a large ziplock freezer bag. Or bake the cookies, let them completely cool and place them into a large ziplock freezer bag, and freeze for up to 3 months.

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