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Toasted Pecan Caramel Chips Oatmeal Cookies

Salted Caramel Chip Oatmeal Cookies
Course Dessert
Cuisine American
Keyword Caramel Chips
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18
Author Anna


  • 1/3 cup pecans plus about 1/2 teaspoon of butter
  • 4 ounces unsalted butter, cut into chunks and softened (114 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup dark or light brown sugar - firmly packed (100 grams)
  • 1 large egg (50 grams)
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unbleached all-purpose flour (126 grams)
  • 3/4 -1 cup caramel flavored baking chips
  • 1 1/2 cups oats quick cooking or old fashioned (110 grams)


  • 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 1/2 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 1/2 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.


For best results, weigh the flour or spoon it into a cup rather than scoop it.