A warm, chewy cookie that mixes sweet caramel, crunchy pecans, and old-fashioned oats.
introduction
This cookie is easy and comforting. It uses common ingredients and bakes fast. If you like buttery treats, try this butter cookie idea for more simple sweets.
why make this recipe
These cookies are quick to make and please a crowd. They have a soft center, crisp edges, and pockets of caramel. You can bake a batch for a snack, a school treat, or a small party.
how to make Caramel Pecan Oatmeal Cookies
Work step by step and keep ingredients at room temperature. This helps the dough mix well and the cookies bake evenly. For a fun twist, you can try stuffing some cookies with a cream filling like in the cheesecake-stuffed cookies idea.
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup caramel bits
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the oats, flour, baking soda, and salt; gradually add this to the butter mixture.
- Fold in the chopped pecans and caramel bits.
- Drop rounded spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
how to serve Caramel Pecan Oatmeal Cookies
Serve warm or at room temperature. They pair well with milk, coffee, or tea. Arrange them on a plate for guests or pack a few in a small box as a gift.
how to store Caramel Pecan Oatmeal Cookies
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 3 months. Thaw at room temperature before serving.
tips to make Caramel Pecan Oatmeal Cookies
- Soften the butter first for easier mixing.
- Measure flour by spooning into the cup and leveling it off.
- Use parchment paper for easy cleanup and even baking.
- Don’t overbake. The centers should look slightly soft when you take them out.
- Chop the pecans evenly so each cookie gets nuts.
variation (if any)
- Add 1/2 cup chocolate chips for more sweetness.
- Swap pecans for walnuts if you prefer.
- Use toffee bits instead of caramel bits for a deeper flavor.
FAQs
Q: Can I use quick oats instead of rolled oats?
A: Yes, but the texture will be softer. Rolled oats give a chewier bite.
Q: Can I make the dough ahead of time?
A: Yes. You can chill the dough for up to 24 hours in the fridge. This can deepen the flavor.
Q: Will the caramel melt and make a mess?
A: Caramel bits hold their shape well during baking. Tiny caramel pockets add chew and shine.
Q: Can I leave out the nuts?
A: Yes. You can omit nuts or replace them with seeds for a nut-free option.
Conclusion
For the original recipe and more tips, see this version at Caramel Pecan Oatmeal Cookies | Butter Your Biscuit.
Caramel Pecan Oatmeal Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the oats, flour, baking soda, and salt; gradually add this to the butter mixture.
- Fold in the chopped pecans and caramel bits.
- Drop rounded spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.