SALTED CARAMEL PECAN OATMEAL COOKIES
Provided by Kristi
Number Of Ingredients 14
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.
SALTY CARAMEL AND PECAN OATMEAL COOKIES
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 they're widely available online. (Search for Kraft Caramel Bits.) Take care to follow recipe directions when baking: caramel bits melt quickly.
Provided by Midwest Living
Categories Food
Time 41m
Yield about 48 cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 145 calories, Carbohydrate 21 g, Cholesterol 18 mg, Fat 7 g, Protein 2 g, SaturatedFat 3 g, Sodium 421 mg, Sugar 14 g
SALTED CARAMEL & PECAN OATMEAL COOKIES
These cookies have got to be heavenly, judging by the ingredients! Oatmeal and caramel? Oh yes! Recipe:Comfort Food 2013/Midwest Living Photo: www.annarbor.com
Provided by Ellen Bales
Categories Cookies
Time 40m
Number Of Ingredients 14
Steps:
- 1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, 1 tsp. salt, baking powder, cinnamon, and baking soda. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla until combined.
- 2. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.
- 3. Using 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.
- 4. Bake in a preheated 350-degree oven for 11 to 12 minutes, until the edges are light brown. Cool on cookie sheets for 3 to 4 minutes; remove to a wire rack. Cool.
SALTY CARAMEL AND PECAN OATMEAL COOKIES
This website does not recognize Kraft caramel baking bits as an ingredient - that's what you need to make these cookies, not the full-sized caramel candies. Recipe is from Midwest Living magazine.
Provided by Pinay0618
Categories Drop Cookies
Time 41m
Yield 48 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 145.2, Fat 6.6, SaturatedFat 2.9, Cholesterol 18.4, Sodium 123.6, Carbohydrate 20.5, Fiber 0.9, Sugar 13.1, Protein 1.9
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