While making more technical, impressive looking desserts can be fun, there’s something to be said for a quick batch of cookies. You know, the kind you make when you find out you’re supposed to bring dessert to someone’s house later that day and have nothing made but since everyone knows you’re a baker you CAN’T bring store-bought? Yeah. That happens a lot.
I’ve also been obsessed with pecans this past year (blame the South) and I love adding them to anything and everything. I like to pretend they make whatever you’re baking fancier, just by association.
I have a confession though. When a recipe tells me to refrigerate the dough, a lot of times I don’t. I’m too lazy and impatient to wait. But you need to let this dough chill. The caramel melts too much if you don’t and you end up with flat crispy cookies. If that’s what you’re into that’s fine, but otherwise please be patient. Put the dough in the fridge for at least an hour and let the baking sheets cool completely between batches.
We ended up bringing these cookies to a super bowl party. While I know I don’t need to eat an entire batch of cookies myself, I do get a little sad whenever I have to share. Don’t mind me if I go whip up some more to eat and make up for the ones I was forced to part with last time.
Caramel Pecan Chocolate Chip Cookies
- 1 1/4 c oats
- 1 1/4 c flour
- 1/2 tsp soda
- 1/2 tsp powder
- 1/4 tsp salt
- 1/2 c butter (softened)
- 1 c brown sugar
- 1 c sugar
- 2 eggs
- 1/2 c peanut butter
- 1 tbsp vanilla
- 1 c chopped pecans
- 1 c chocolate chips
- 1/2 c caramel bits (I used Kraft)
- Combine oats, flour, soda, powder and salt in bowl. Set aside.
- Cream butter and both sugars until fluffy. Add in eggs and beat until combined.
- Mix in peanut butter and vanilla.
- Slowly add in dry ingredients, scraping down sides as needed (this dough is thick).
- Stir in caramel and chocolate chips by hand.
- Bake for 10-12 minutes at 325 or until edges start to brown.
- Let cool in and store in an airtight container.