SALTY CARAMEL AND PECAN OATMEAL COOKIES | MIDWEST LIVING
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
Total Time 41 minutes
Prep Time 30 minutes
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, CarbohydrateContent 21 g, CholesterolContent 18 mg, FatContent 7 g, ProteinContent 2 g, SaturatedFatContent 3 g, SodiumContent 421 mg, SugarContent 14 g
SALTED OATMEAL COOKIES RECIPE - FOOD.COM
Make and share this Salted Oatmeal Cookies recipe from Food.com.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 18 cookies
Number Of Ingredients 11
Steps:
- In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
- Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.
Nutrition Facts : Calories 223.3, FatContent 8.9, SaturatedFatContent 5.2, CholesterolContent 43.9, SodiumContent 51.9, CarbohydrateContent 32.9, FiberContent 1.2, SugarContent 17.6, ProteinContent 3.5
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