Caramel Pecan Oatmeal Cookies.”

Caramel Pecan Oatmeal Cookies are a delicious twist on a classic favorite. Soft, chewy oats blend perfectly with the crunchy pecans, while pockets of gooey caramel melt into every bite.

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Soft and chewy on the inside, slightly crispy on the outside like my Iced Oatmeal Cookies. The combination of rich, buttery caramel and the nuttiness of pecans creates a delightful balance of flavors, making these cookies the perfect treat for any dessert lover.

Why This Recipe Works

These cookies are incredibly easy to make, requiring only a few simple ingredients and a short baking time. The combination of flavors and textures in these cookies is a crowd-pleaser, making them a hit at parties and gatherings.

These old-fashioned oats and ooey gooey caramel cookies can be enjoyed any time of day – as a snack, dessert, or even for breakfast with a cup of coffee- I don’t judge. Plus, they’re special enough to be added to your favorite cookie recipes to make for the holiday season!

Let’s Gather the Ingredients

• Butter: softened
• Sugars: white sugar and light brown sugar
• Eggs: your binding agent
• Vanilla extract and cinnamon: for a touch of sweetness
• Flour: All-purpose flour
• Baking powder and baking soda: the leavening agents
• Salt: to balance the sweetness
• Oats: old-fashioned rolled oats
• Caramel chips: If you can’t find caramel chips, Kraft Caramel bits will also work.
• Pecans: roughly chopped

How To Make Caramel Pecan Oatmeal Cookies

• Step 1: In a large bowl, beat butter and both sugars together until creamy. 
• Step 2: Add in the eggs and vanilla extract and mix. 

• Step 3: Next, add the dry ingredients- flour, baking powder, baking soda, cinnamon, and salt. Mix until combined. Make sure to scrape the sides of the bowl as you mix it all. 
• Step 4: Fold in the oats, chopped pecans, and caramel chips. 

• Step 5: Use a cookie scoop to create 1 1/2-2-inch cookie dough balls.
• Step 6: Place cookie dough on a parchment paper-lined baking sheet and bake cookies until golden brown.

Recipe Tips

• I like to make 24 big cookies, but you could easily make these smaller just adjust the time so you don’t overcook them.
• Pressing the cookies down to flatten them a bit, helps them become a flat cookie.
• I used Nestle Caramel Chips or Kraft Caramel Bits.
• Removing them from the oven when they are just a tad underdone gives them a nice chewy texture.
• You can use a food processor or a sharp knife to chop your pecans roughly.