Salty Caramel and Pecan and Oatmeal Cookies (OR, When you come to my door, bring cookies!)

I had a nice little surprise visit from my mother a few minutes ago.  Truthfully, her visits can be a little stressful for me due to her constant judgement of whatever it is that I’m doing at the moment BUT NOT this time!  THIS time, she brought cookies!  VERY tasty cookies.  Mom got the recipe from http://www.midwestliving.com/recipe/salty-caramel-and-pecan-oatmeal-cookies/ but made a few of her own adjustments.  These are too good not to share so without further ado, I bring you my mother’s oatmeal cookies!  Probably the best oatmeal cookies I’ve ever tasted and I’ve tasted PLENTY.

Salty Caramel and Pecan Oatmeal Cookies

Salty Caramel and Pecan Oatmeal Cookies 

 

ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 3 cups rolled oats
  • 1 11 – ounce package caramel baking bits
  • 1 cup pecans, toasted and coarsley chopped (she used chopped almonds cause that’s what she had on hand)
  • Coarse sea salt (She completely omitted the sea salt because she thought it would be too salty – I personally think it would be better with it but clearly, they were still delicious without!)

directions

  1. 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.
  2. 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.
  3. 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

(Salty Caramel and Pecan Oatmeal Cookies)

Mark as Free Exchange () 0, Potassium (mg) 49, sodium (mg) 421, carb. (g) 21, iron (mg) 1, pro. (g) 2, cal. (kcal) 145, vit. A (IU) 146, Thiamin (mg) 0, Niacin (mg) 0, sugar (g) 14, Riboflavin (mg) 0, Folate (µg) 12, fiber (g) 1, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, calcium (mg) 20, Monosaturated fat (g) 2, sat. fat (g) 3, chol. (mg) 18, Fat, total (g)

Now here’s a little tip from me…  ALL cookies stay soft and chewy when stored with a slice of bread in the container!  For real.  You should try it!  The bread soaks up the moisture that would otherwise make the cookies hard!
Enjoy!
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10 thoughts on “Salty Caramel and Pecan and Oatmeal Cookies (OR, When you come to my door, bring cookies!)

    • The bread has been something we’ve been doing for MANY years. We bake a LOT of Christmas cookies for people and it works every time! If it works for cookies, I’d sure think it would work for biscuits:-) Let me know how you like the cookies! Hey, thanks for stopping by and commenting!

  1. OMG! I’m stopping to get vanilla and pecans on my way home and these are being baked and eaten ASAP! Sound like amazing comfort food. BTW, is it a criteria for Mothers to be so super critical?

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