Recipe finder
Salty Caramel and Pecan Oatmeal Cookies
- Yield: about 48 cookies
- Prep 30 mins
- Bake 11 mins to 13 mins
Ingredients
-
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
Directions
- 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.
- 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.
- 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)
Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Potassium (mg) 49, vit. C (mg) 0, sodium (mg) 421, vit. A (IU) 146, Thiamin (mg) 0, Niacin (mg) 0, Riboflavin (mg) 0, Folate (µg) 12, Pyridoxine (Vit. B6) (mg) 0, calcium (mg) 20, Mark as Free Exchange () 0, carb. (g) 21, iron (mg) 1, pro. (g) 2, cal. (kcal) 145, sugar (g) 14, fiber (g) 1, Polyunsaturated fat (g) 1, Monosaturated fat (g) 2, sat. fat (g) 3, chol. (mg) 18, Fat, total (g) 7
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