Salty Caramel And Pecan Oatmeal Cookies Food

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

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.

CARAMEL & PECAN OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 Line baking sheet with parchment paper
• 2. Combine butter, sugars, salt, soda, powder and cinnamon. Beat until well blended. Add eggs, vanilla-beat until blended. Add flour to creamed mixture and beat until blended. Stir in oats, caramel baking bits, pecans and coconut.
• 3. Drop by rounded teaspoon on to parchment lined baking sheet. Bake at 350 for 11-12 min. Allow to cool slightly before removing to cooling rack.

SALTED CARAMEL CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
• Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
• Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
• Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

CARAMEL OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine flour, baking soda, cinnamon and salt.
• In a large bowl, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Fold in oats and caramel bits.
• Drop by rounded Tablespoons onto baking sheets lined with parchment paper. Cook for 10-12 minutes, or until golden brown.

OATMEAL CARMELITAS

Steps:

• 1. Heat oven to 350 degrees. Grease a glass 13x9 pan with spray Crisco.
• 2. In a large bowl, beat the base ingredients with electric mixer on low speed until crumbly. Reserve half of the crumb mixture (about 3 cups) for the topping.
• 3. Press the remaining crumb mixture in the bottom of the pan.
• 4. Bake 10 minutes.
• 5. Meanwhile, in a small bowl, stir together the caramel topping and 4 Tbsp of flour. Set aside.
• 6. After removing the base from the oven, sprinkle the chocolate chips and nuts over the partially baked base.
• 7. Drizzle evenly with the caramel mixture.
• 8. Sprinkle with reserved crumb mixture. Bake 18-22 minutes longer or until golden brown.
• 9. Cool completely in the pan on a cooling rack for about an hour. Refrigerate 2 hours or until filling is set. Cut into bars. Store in a tightly covered container.

SALTED CARAMEL & PECAN OATMEAL COOKIES

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.