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    Home » Cookies

    Caramel and Oats Cookies with Pecans

    Published: Sep 9, 2021 · Modified: Feb 5, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Well, flour has now ranked up there with toilet paper. The shelves are empty. But then I got to thinking that with so many people home that it would be the perfect time to bake. This thought made me feel a little better. I could just see moms and dads in the kitchen, teaching their children how to bake and cook. The good thing is before the stay at home order was issued, I had gotten a few extra containers of flour.

    Caramel and Oats Cookies with Pecans on a black plate.

    But to save some of my flour, what kind of cookie would use less flour. Thinking I could add oats would be perfect. Since oats do not have a ton of flavor, I decided to add caramel chips and pecans. Any time I have used oats this way, it produces a sturdy crispy cookie. These cookies are just asking to be dunked into a cold glass of milk. But you be the judge.

    But after tasting these cookies they were just begging for a little more sweetness so I added just a drizzle of chocolate on top. This added just the right amount of chocolate flavoring. If you put too much chocolate on the top the only taste you will taste is the chocolate. The caramel flavor will get lost. Since this caramel chip has sea salt I did not add any more salt into the cookie dough.

    Caramel and Oats Cookies with Pecans on a black plate.

    Caramel and Oats Cookies with Pecans

    Barbara Hall
    Adding oats helps you use less flour and makes for a sturdier cookie. A quick drizzle overtop adds a touch of sweetness.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Bake Time 52 mins
    Chill 30 mins
    Total Time 1 hr 37 mins
    Course Cookies, Nuts
    Cuisine American
    Servings 42 cookies
    Calories 149 kcal

    Ingredients
     

    • 1 cup Butter unsalted 2 sticks room temperature
    • 1 cup Light brown sugar 213 g
    • 1 cup Sugar white 198 g
    • 1 Egg
    • 1 Egg yolk
    • 1 teaspoon Vanilla Extract
    • 1 ½ cups All-purpose flour 195 g
    • 1 teaspoon Baking powder
    • 2 cups Old fashion oats 198 g
    • 1 cup Caramel Chips with Sea Salt
    • 1 cup chopped Pecans half

    Instructions
     

    Cookie Dough

    • Weigh or measure the flour and baking powder into a bowl and run a whisk through to blend. In a separate bowl, weigh or measure the white and light brown sugars and set that aside. Weigh or measure the oats and set them aside.
    • In a stand or hand-held mixer, blend the sugars and the butter until it is incorporated. I usually mix on medium speed for 3 to 4 minutes. Add the one egg, one egg yolk, and the vanilla extract mixing till blended. Turn the mixer down and add the flour mixture for about a minute or two, just until the flour is incorporated. At this point, I scrape down the sides and across the bottom. Add the oats, caramel chips, and chopped pecans. The batter will be very thick, but you want to get as much mixed as you can with the mixer. You may have to incorporate some by hand if it is too much for your mixer. Cover lightly and refrigerate for 30 minutes.
    • Preheat the oven and line two cookie sheet pans with parchment paper setting them aside. Taking a medium-size cookie scooper add 12 scoops to a cookie sheet pan. Do not flatten you need this mound—Bake at 325° for 13-15 minutes. At 13 minutes, I check the cookies; if you touch the top of the cookies, they will be very soft, and if they are golden light brown around the bottom, pull them out of the oven. Leave them on the cookie pans for 5 minutes before moving them to a cooling rack. They will start to flatten out. These cookies, when completely cooled, will become a solid cookie from the oats.

    Icing Drizzle

    • After the cookies have completely cooled, you can take chocolate wafers or chocolate chips (I did a mixture of milk and semi-sweet) heat them in the microwave for a 15-second interval, stirring after every 15 seconds. It should only take 30 seconds. I put this melted chocolate into a small piping bag with a small tip and just added a little S design on top of each cookie. Makes 3-½ dozen, and I store them in a plastic storage container.

    Notes

    *You can also use a sturdy baggie and cut a small end off one of the corners. Just don't use one of those thin sandwich baggies. They tend to break.
    These cookies will be puffy and soft right out of the oven. Let them sit on the cookie sheet pan for 5 minutes before moving to the cooling rack. They will become crispy as they cool.

    Nutrition

    Calories: 149kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 28mgPotassium: 51mgFiber: 1gSugar: 14gVitamin A: 151IUVitamin C: 1mgCalcium: 25mgIron: 1mg
    Keyword caramel oat cookies, oatmeal cookies, pecan oatmeal cookies
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results. My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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