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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Salty Caramel and Pecan Oatmeal Cookies Recipe

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This recipe for Salty Caramel and Pecan Oatmeal Cookies is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter, softened
1. c. granulated sugar
1 c. packed dark brown sugar
1 tsp. salt
½ tsp. baking soda
1 tsp. ground cinnamon
2 eggs
2 tsp. vanilla
1½ c. all -purpose flour
3 c. rolled oats
1 pkg (11 oz.) caramel baking bits
1 c. pecans or walnuts, toasted and coarsely chopped
coarse sea salt
Directions:
Directions:
1. In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Add the sugars, 1 tsp. salt, baking soda, baking powder, and cinnamon. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can with the electric mixer, then stir in the remaining flour. Stir in the oats, caramel baking bits, and nuts.
2. Drop 1½” mounds of dough 2” apart onto a parchment lined cookie sheet. Sprinkle with sea salt.
3. Bake in a 350º oven for 11-12 minutes, until edges are lightly browned (cookies will look undercooked). Cool on cookie sheets for 3-4 minutes. Transfer to a wire rack and cool.

 

 

 

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