Caramel Pecan Oatmeal Cookies

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Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

  2. Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until light and fluffy.

  3. Add Eggs & Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined, scraping down the sides of the bowl as needed.

  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

  5. Mix Dry into Wet: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until just combined and no streaks of flour remain. Do not overmix.

  6. Fold in Oats, Caramel & Pecans: Using a spatula, gently fold in the rolled oats, caramel chips, and chopped pecans until they are evenly distributed throughout the dough.

  7. Scoop & Shape: Drop rounded tablespoons (or use a medium 1.5-inch cookie scoop) of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough ball slightly with your fingers to help them spread evenly.

  8. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers still look soft and slightly underdone.

  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Notes

  • Caramel Chips: If you cannot find caramel chips, you can substitute with butterscotch chips for a similar flavor, though the taste will be slightly different.

  • Pecans: For the best flavor, toast the chopped pecans on a dry baking sheet at 350°F for 5-7 minutes before adding them to the dough. Let them cool completely first.

  • Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

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