Before you read this - you have been warned: There is literally not a better homemade cookie out there. These.are.amazing. Chewy, sweet and filled with bites of buttered pecans and caramel chunks. Make with either sweet potato or pumpkin flour and use gluten-free ingredients if desired!
Butter Pecan Oatmeal Caramel Cookies
Ingredients
For the toasted pecans
- 2 tablespoons butter
- 2 cups pecan (halves & pieces)
- 3 tablespoons sugar
- pinch of salt
For the cookies
- 1 cup flour (regular or gluten-free)
- 1/2 cup Glean pumpkin flour or sweet potato flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats (regular or gluten-free)
- 3/4 cup butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 soft caramels (we used Werther's Original's, but any will do) cut into small pieces
Instructions
For the toasted pecans
- Melt 2 tablespoons butter in a skillet over medium heat. Add pecans, sugar and salt.
- Cook over medium heat, stirring frequently, until the pecans begin to toast and the sugar sticks to them. This takes around 8 or so minutes. Set aside to cool.
For the cookies
- Preheat the oven to 350F. Line baking sheets with parchment paper.
- Whisk together flours, baking powder, baking soda and salt. Stir in the oats and set aside.
- Using an electric mixer, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time and then add the vanilla.
- Reduce the mixer to low and gradually add the flour mixture. Mix until combined and stir in the pecans and caramel pieces.
- Drop the dough onto the prepared pans, leaving about 2 inches between cookies. We used 3 tablespoon portions for each cookie. Flatten the top of each slightly.
- Bake 12-16 minutes until edges begin to brown.
- Cool the cookies completely (if you can wait!).
- Enjoy!
Recipe adapted from here!