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. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.

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Surprisingly this is a simple recipe just gone the additional ones. I think the hardest portion is to locate the best ingredients so you can enjoy the appetizing Caramel and Pecan Oatmeal Cookies for your dinner with your associates or family. You can cook Caramel and Pecan Oatmeal Cookies using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Caramel and Pecan Oatmeal Cookies

Prepare 1 cup of butter (softened).
You need 1 c of yuup granulated sugar.
Prepare 1 cup of packed brown sugar.
It's 1 teaspoon of salt.
You need 1 teaspoon of baking powder.
You need 1/2 teaspoon of baking soda.
You need 1 teaspoon of ground cinnamon.
You need 2 of eggs.
You need 2 teaspoons of vanilla extract.
You need 1 1/2 cups of flour.
You need 3 cups of rolled oats.
You need 11 of -oz package caramel baking bits.
It's 1 cup of pecans, toasted and coarsely chopped.

These cookies have got to be heavenly, judging by the ingredients! Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans. Caramel Apple Oatmeal Cookies are chewy, sweet, and perfect for the fall season, loaded with tons of apples and drizzled with buttery caramel.

Caramel and Pecan Oatmeal Cookies step by step

Preheat oven to 350° and line cookie sheet with parchment paper; set aside..
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, baking soda, and cinnamon; beat until combined, scraping sides of bowl occasionally..
Beat in eggs and vanilla until combined..
Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour, oats, caramel baking pieces, and pecans..
Using a small ice cream scoop, drop 1 1/2-inch mounds of dough 2 inches apart onto prepared cookie sheets..
Bake for 11 to 12 minutes or until the edges are light brown, and enjoy!!.

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