Salty Caramel and Pecan Oatmeal Cookies | Midwest Living

Salty Caramel and Pecan Oatmeal Cookies

Salty Caramel and Pecan Oatmeal Cookies

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  • Yield: about 48 cookies
  • Prep 30 mins
  • Bake 11 mins to 13 mins

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These cookies come with a friendly warning: Chewy caramel, toasted pecans and a flurry of sea salt will make you popular. Very popular. A product called caramel bits gives these cookies great flavor and chewy texture. Some supermarkets carry them, and theyre widely available online. (Search for Kraft Caramel Bits.) Take care to follow recipe directions when baking: caramel bits melt quickly.


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 3 cups rolled oats
  • 1 11 - ounce package caramel baking bits
  • 1 cup pecans, toasted and coarsley chopped
  • Coarse sea salt


  1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, 1 teaspoon salt, the baking powder, cinnamon and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.
  2. Using a small ice-cream scoop or a tablespoon, drop 1 1/2-inch mounds of dough 2 inches apart onto cookie sheets lined with parchment paper. Sprinkle with coarse sea salt.
  3. Bake in a 350 oven for 11 to 12 minutes, until the edges are light brown. (Centers will look undercooked.) Cool on cookie sheets for 3 to 4 minutes or until cookies can be easily removed. Transfer to a wire rack; cool.

Nutrition Facts

(Salty Caramel and Pecan Oatmeal Cookies)

Mark as Free Exchange () 0, Fat, total (g) 7, Riboflavin (mg) 0, chol. (mg) 18, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 3, Monounsaturated fat (g) 2, Folate (µg) 12, Polyunsaturated fat (g) 1, calcium (mg) 20, fiber (g) 1, sugar (g) 14, sodium (mg) 421, iron (mg) 1, Trans fatty acid (g) 0, Potassium (mg) 49, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 145, vit. A (IU) 146, vit. C (mg) 0, pro. (g) 2, carb. (g) 21, Thiamin (mg) 0

Comments (5)

monti571 wrote:
The Salty Caramel & Pecan Oatmeal cookies are super excellent - so far I have made two (2) batches that have been given rave reviews. They are soft or crispy, depending on how long they are baked, sweetness just right - not "sickly sweet." They deserve a 5+ rating - I couldn't get in the rate them for the stars. Keep up the good work!!
msaputo wrote:
In order to make these cookies with caramel bits, I would have to order them on-line. So I went to the bulk food store and bought toffee bits and the cookie was pretty darn good. Have no idea what it would taste like with caramel but I'll keep looking. I ended up with 60 or more cookies. There's just nothing like a home-made cookie from scratch.
cdunham3741643 wrote:
I have heard great reviews on these cookies. Do Old Fashioned or Quick Cooking Rolled Oats work best?
crichton1 wrote:
Midwest Living here! The choice of oats depends on your preference. Quick-cooking oats will yield a more delicate cookie; old-fashioned oats, which are larger, will produce a heartier, chewier cookie. Also, cookies with old-fashioned oats may not spread as much during baking as ones with quick-cooking oats, so you might experiment with baking times until you get your cookies just the way you want them.
cairwin4928864 wrote:
This is a 5 star cookie recipe and perfect for a cookie exchange! I’ve made them many times and recommend using only Kraft Caramel Bits. I used caramel once and won’t make that mistake again.

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