4ouncesunsalted butter, cut into chunks and softened(114 grams)
½cupgranulated sugar(100 grams)
½cupdark or light brown sugar - firmly packed(100 grams)
1largeegg(50 grams)
1teaspoonvanilla
½teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
1cupunbleached all-purpose flour(126 grams)
¾ -1cupcaramel flavored baking chips
1 ½cupsoatsquick cooking or old fashioned (110 grams)
Instructions
Preheat oven to 350 degrees F. Have ready 2 ungreased or parchment lined cookie sheets.
Lay the pecans on a baking sheet and toast for about 7 minutes. Remove from the oven and toss with ½ teaspoon of butter. Set the pecans aside to cool.
With low speed of an electric mixer or with a heavy duty scraper, beat the softened butter and both sugars until creamy, then add egg and vanilla and beat just until egg is mixed in.
Add the baking soda, baking powder and salt and stir until evenly blended, then add the flour and stir until blended. Stir in oats, and caramel chips, then chop up the cooled pecans and add them to the dough.
Using a medium size cookie scoop, scoop up dough and shape into 18 balls; Arrange about 2 ½ inches apart on baking sheets and flatten slightly. Alternatively, chill the balls until you are ready to bake the cookies.
Bake 12-14 minutes, one sheet at a time, on center rack. Remove from oven; let cookies sit on baking sheet for 2-4 minutes. Carefully transfer to a rack to cool.
Notes
For best results, weigh the flour or spoon it into a cup rather than scoop it.