Bake 12 to 16 minutes, or until the edges are browned. Drop the dough by 3-tablespoon portions onto the prepared pans, leaving about 2 inches between cookies.Stir in the pecans and the caramel pieces. Gradually add the flour mixture, mixing just until combined. Add the eggs, one at a time, mixing well after each addition. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy.Whisk together the flour, baking powder, baking soda, and salt.Line baking sheets with parchment paper or silicone liners. Continue cooking over medium heat, stirring frequently, until the pecans are toasted and the sugar sticks to them (about 7 or 8 minutes).Melt 2 tablespoons of butter in a large skillet over medium heat.Strawberry White Chocolate Oatmeal Cookiesīake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.They’re the perfect blend of chewy, nutty, and sweet in a big, bakery-sized cookie.įind more cookie recipes in the Recipe Index. I just love their big flavor! These are some serious cookies, my friends. But I must say these Butter Pecan Oatmeal Cookies are now one of my favorites. Just make sure the scooped dough is not too loosely formed, and they’ll turn out just fine. Whether you use a scoop or not, those big pecans in the dough can make forming the scoops a little tougher. I like the uniformity of cookie size and shape for even baking. I use a 3-tablespoon scoop for forming the cookies. Store-bought soft caramels cut into small pieces are such a simple way to infuse a little extra caramel flavor into these delicious cookies. With those sweet, toasty pecans and lots of brown sugar in these cookies, the addition of a little bit of caramel to the batter enhances the flavor and adds chewy bites throughout the cookies. I must confess that not quite all of the ones I made for this batch made it into the cookies. You might want to take that into consideration and just make extra for snacking. I should also probably mention that these buttery, sweet pecans are also quite good all on their own. Not only do you get a great toasted flavor, but you also get a little extra bite of sweetness and butteriness. But taking a few minutes to toast those pecans in a little butter and sugar makes them so much better that it’s worth that bit of extra effort. Sure, you could just add some pecans to the dough. But sometimes there’s that one extra step in a recipe that takes it from pretty good to pretty amazing. You know, the ones that have a few steps in the directions that just seem unnecessary. Butter Pecan Oatmeal Cookies add sweet, toasted, buttery pecans to a hearty oatmeal cookie for a wonderfully chewy, nutty cookie.
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