Caramel Pecan Oatmeal Cookies Recipes

Steps:

• In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
• Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
• Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
• Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

Steps:

• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, 1 teaspoon salt, the baking powder, cinnamon and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.
• Using a small ice-cream scoop or a tablespoon, drop 1 1/2-inch mounds of dough 2 inches apart onto cookie sheets lined with parchment paper. Sprinkle with coarse sea salt.
• Bake in a 350 oven for 11 to 12 minutes, until the edges are light brown. (Centers will look under-cooked.) Cool on cookie sheets for 3 to 4 minutes or until cookies can be easily removed. Transfer to a wire rack; cool.

Steps:

• For crust:.
• Grease a 9 x 13 baking pan, then line with foil, leaving 2 inch overhang on both ends. Then grease foil.
• Mix flour, baking powder, and salt in small bowl.
• Beat together butter and sugar in large bowl at medium to high speed with mixer until pale and fluffy, about 3-5 minutes.
• Beat in egg and vanilla.
• Reduce to low speed and add flour mixture and mix until just combined.
• Press dough evenly onto bottom of prepared baking pan, if necessary use plastic wrap on top of dough to prevent sticking to fingers.
• Chill until firm about 20 minutes.
• While crust chills, preheat oven to 375 degrees.
• Bake crust until golden brown, about 30 minutes.
• Cool on rack for about 20 minutes and prepare topping.
• For Topping:.
• Cook sugar in heavy saucepan over moderate heat, undisturbed until it begins to melt.
• Continue to cook, stirring occasionally with fork, until sugar is melted to deep golden caramel.
• Tilt pan and carefully pour in cream - caramel will harden and steam vigorously.
• Cook over moderately low heat, stirring, until caramel is dissolved.
• Remove from heat and stir in butter, vanilla, salt, and pecans.
• Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes.
• Cool completely about 2 hours or so.
• Run heavy knife under hot water, wipe dry, then cut confection into 2 inch triangles, diamonds, or squares.

Steps:

• Place pecans in a single layer in a 13 x 9 inch pan.
• Bake at 350F for 4 to 5 minutes or until toasted, stirring occasionally.
• Remove nuts from pan.
• Line bottom and sides of pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• Stir together cake mix and oats in a large bowl.
• Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened.
• Press half of oat mixture evenly onto bottom of prepared pan.
• Sprinkle chocolate morsels and toasted pecans evenly over oat mixture in pan.
• Sprinkle with remaining oat mixture.
• Bake at 375F for 30 minutes or until top is golden brown.
• Microwave caramels and 1 Tablespoon water in a microwave safe bowl at HIGH 1 minute or until caramels are melted.
• Drizzle evenly over warm bars in pan.
• Let cool on wire rack 1 hour or until completely cool.
• Lift baked bars from pan using foil sides as handles.
• Place on cutting board and cut into 24 bars.

Steps:

• Cream butter with electric mixer. Add sugars, vanilla, milk and eggs. Mix until blended. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture and mix together. Stir in the oatmeal and pecans.
• Spoon out by teaspoonfuls onto greased cookie sheets. Bake for 8-9 minutes in a 350°F oven and cool on a wire rack.

Steps:

• Combine flour, soda and salt, if using; set aside.
• Beat together butter and both sugars, until well blended.
• Mix in egg, half and half and vanilla.
• Blend in flour mixture until smooth.
• Stir in, by hand, Rolo candies, pecans and chocolate chips (if using).
• Wrap and chill dough, at least an hour before baking (not part of the original directions but I prefer to do this).
• Drop dough by tablespoon onto silpat or parchment lined baking sheets (necessary because of the caramel, trust me!).
• Bake at 350°F for 10-13 minutes until edges are golden brown and center is still slightly soft.