Butter Pecan Oatmeal Cookies

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 3 cups Rolled oats, old-fashioned

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, firmly packed light
  • 8 Caramels, soft
  • 3 tbsp Granulated sugar
  • 1 pinch Salt
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 14 tbsp Butter, unsalted

• Other

  • 2 cups Pecan halves and pieces

Found on bakeorbreak.com

Description

Ingredients

• 2 tablespoons unsalted butter
• 2 cups pecan halves and pieces*
• 3 tablespoons granulated sugar
• pinch salt
• 1 & 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 3/4 cup unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 soft caramels, cut into small pieces**

Directions

• For the pecans: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pecans, sugar, and salt. Continue cooking over medium heat, stirring frequently, until the pecans are toasted and the sugar sticks to them (about 7 or 8 minutes). Set aside to cool. For the cookies: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners. Whisk together the flour, baking powder, baking soda, and salt. Stir in the oats. Set aside. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the pecans and the caramel pieces. Drop the dough by 3-tablespoon portions onto the prepared pans, leaving about 2 inches between cookies. Flatten the top of each cookie slightly. Bake 12 to 16 minutes, or until the edges are browned. Cool the cookies on the pans for 5 minutes. Then transfer them to a wire rack to cool completely.