Salted Caramel Pecan Oatmeal Cookies Recipes

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.

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.

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.

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.

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.

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.

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.

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.