Caramel Pecan Oatmeal Cookies Food

SALTY CARAMEL AND PECAN OATMEAL COOKIES

Steps:

• 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.

SALTED CARAMEL PECAN OATMEAL COOKIES

Steps:

• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, salt, baking powder, cinnamon and baking soda. Beat until well combined, scraping sides of the bowl occasionally. Beat in eggs and vanilla until well mixed. Add flour and beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour, if necessary. Stir in oats, caramel baking bits and pecans.
• Using a small ice-cream scoop (or a tablespoon), drop 1 and 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 10 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.

CARAMEL PECAN OATMEAL COOKIES

Steps:

• 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

RAISIN PECAN OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
• Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
• Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

OAT-AND-PECAN CARAMEL SANDWICHES

Steps:

• Cookies: Preheat oven to 350 degrees. Spread pecans and oats evenly on separate rimmed baking sheets; toast until fragrant and golden brown, about 7 minutes for pecans, 15 minutes for oats. Let cool completely, then finely chop pecans.
• In a medium bowl, whisk together flour, baking soda, and salt. With a mixer on medium speed, beat butter with brown sugar until fluffy, about 3 minutes. Beat in eggs, molasses, and vanilla until combined. Reduce speed to low, and beat in flour mixture just until combined. Stir in oats and pecans. Cover bowl with plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
• Roll rounded teaspoons of dough into balls; place 2 inches apart on parchment-lined baking sheets.
• Bake, rotating sheets once, until golden brown, about 10 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be stored in an airtight container up to 1 week before filling.
• Filling: Combine granulated sugar and 1/4 cup water in a small saucepan over medium-high heat. Bring mixture to a boil, stirring until sugar is dissolved; stop stirring and cook until dark amber in color, swirling pan to color evenly, about 7 minutes. Wash down sides of pan with a pastry brush dipped in water to prevent crystallization as mixture boils. Remove from heat and gradually whisk in cream (it will spatter) and butter until combined. Transfer to a bowl; let cool completely.
• Spoon about 3/4 teaspoon filling in center of flat side of half of cookies (or pipe using a resealable plastic bag with a corner snipped off); top with remaining cookies, flat-sides down.

CARAMEL PECAN COOKIES

Steps:

• In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
• Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
• Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
• Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

SALTY CARAMEL AND PECAN OATMEAL COOKIES

Steps:

• 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 under-cooked.) Cool on cookie sheets for 3 to 4 minutes or until cookies can be easily removed. Transfer to a wire rack; cool.

CARAMEL PECAN TREASURES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly. Bake at 325° for 12-15 minutes or until golden brown. Remove to wire racks to cool., Place a half-caramel on each cookie. Melt the chocolate chips and shortening; drizzle over cookies. Sprinkle with pecans. Let stand until firm.

CHOCOLATE PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, cream butter and sugars.
• Add eggs, one at a time, mixing until smooth.
• Mix in vanilla extract.
• Mix in baking soda, salt, and flour until just combined (Don't over-mix flour!=tough cookie. blech!).
• Stir in oatmeal, chocolate chips, and pecans until evenly combined.
• Drop dough onto cookie sheets lined with parchment paper (I use a medium-sized cookie scoop...So easy!).
• Place cookies in preheated oven and bake for 12-15 minutes (depending on your preference/oven).
• Remove from oven and place on cooling rack.
• Eat.
• Enjoy.
• Be Happy!

OATMEAL PECAN COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.