Best 3 Salty Caramel And Pecan Oatmeal Cookies Recipes
Indulge in a delightful culinary journey with our tantalizing Salty Caramel and Pecan Oatmeal Cookies. These delectable treats are a harmonious blend of sweet and salty flavors, featuring a chewy oatmeal cookie base studded with crunchy pecans and a drizzle of luscious salted caramel. With a combination of textures and a burst of flavors in every bite, these cookies are sure to satisfy your cravings.
This article presents a collection of irresistible cookie recipes that cater to various dietary preferences and tastes. Whether you're a fan of classic oatmeal cookies, seeking a gluten-free alternative, or have a penchant for chocolatey goodness, we've got you covered. From the timeless Oatmeal Raisin Cookies to the decadent Chocolate Chip Oatmeal Cookies and the innovative Gluten-Free Oatmeal Cookies, each recipe promises a unique taste experience.
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
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
Tips:
- To achieve the perfect chewy texture: Make sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- For a gooey caramel center: Don't overbake the cookies. Bake them just until the edges are set and the centers are still slightly soft.
- To get the most flavor from the pecans: Toast them in a single layer in a preheated oven at 350°F for 5-7 minutes, or until they are fragrant and lightly browned.
- For a salty-sweet flavor balance: Use a high-quality sea salt, such as Maldon or Fleur de Sel. Sprinkle it on top of the cookies before baking for a delicious contrast to the sweetness of the caramel and pecans.
- To store the cookies: Keep them in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Conclusion:
These salty caramel and pecan oatmeal cookies are the perfect combination of chewy, gooey, and flavorful. They're sure to be a hit with your friends and family! With a few simple tips, you can easily make these cookies at home and enjoy them for a special treat or as a gift for someone special.
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