Oatmeal cookies are the cozy classic every home baker should have in their recipe box. These soft and chewy oatmeal cookies are loaded with rich caramel chips and crunchy pecans, balanced perfectly with a touch of sea salt. Whether you’re baking for a crowd, your family, or a well-deserved treat for yourself, this recipe delivers that irresistible sweet-meets-salty flavor in every bite.
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 35 minutes
- Crowd-Pleaser: Caramel and pecans = instant win
- Great Texture: Soft centers, chewy oats, crisp edges
- Freezer-Friendly: Bake now or freeze for later
- Customizable: Use your favorite mix-ins
Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
- 1 large egg + 1 extra yolk (room temp)
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup quick oats
- 3/4 cup salted caramel chips
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a large bowl, cream butter and sugars until smooth.
- Add egg, yolk, and vanilla; mix until combined.
- In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Add dry mix to wet ingredients; stir just until combined.
- Fold in oats, then caramel chips and pecans.
- Scoop dough onto sheet, spacing 2 inches apart.
- Bake 11–15 minutes, until edges are golden and centers are soft.
- Cool 2 minutes on tray, then transfer to wire rack.
Recipe Details
Prep Time: 15–20 minutes
Cook Time: 11–15 minutes
Total Time: 30–35 minutes
Servings: 16–20 cookies
Skill Level: Easy–Moderate
Nutrition Facts (Per Cookie – Approximate)
Calories: 140–160
Fat: 8g
Carbs: 18g
Protein: 2g
Sugar: 10g
Fiber: 1g
Tips & Variations
- Chill dough 30 min for thicker cookies
- Swap nuts: Walnuts or almonds work well
- No caramel chips? Use butterscotch or white chocolate
- Make it gluten-free: Use 1:1 GF flour and certified GF oats
- Add raisins for a fruity twist
- Freeze dough balls for up to 3 months—bake straight from frozen
FAQs
Can I use old-fashioned oats?
Yes, pulse them a few times in a food processor for a better texture.
Can I leave out the nuts?
Absolutely. Just replace them with more caramel chips or dried fruit.
How do I store these cookies?
In an airtight container for up to 1 week. Add a slice of bread to keep them soft.
Oatmeal Cookies with Caramel & Pecans
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- – 1/2 cup unsalted butter softened
- – 3/4 cup dark brown sugar
- – 1/4 cup white sugar
- – 1 egg + 1 yolk room temp
- – 1 tsp vanilla extract
- – 1 1/4 cups all-purpose flour
- – 1/2 tsp baking soda
- – 1/2 tsp baking powder
- – 3/4 tsp salt
- – 1/2 tsp cinnamon
- – 1 cup quick oats
- – 3/4 cup salted caramel chips
- – 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Cream butter and sugars until fluffy.
- Mix in egg, yolk, and vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Stir dry ingredients into wet until just combined.
- Fold in oats, caramel chips, and pecans.
- Scoop dough onto baking sheet.
- Bake 11–15 minutes. Let cool before serving.
Notes
– Swap caramel chips with butterscotch or white chocolate
– Add a slice of bread to cookie container to keep them soft
Conclusion
These chewy oatmeal cookies with caramel and pecans are everything you want in a cozy homemade treat—sweet, salty, chewy, crunchy. Keep them stocked in your cookie jar and they’ll vanish fast.