Don’t you just love 90 degree weather plus 100% humidity? Said no one, Ever. I really shouldn’t complain too much because my friends in D.C. and out West are a tad warmer than me in Wisconsin. So I guess Wisconsin is “cooler” than other areas of the U.S. You gotta love it when you’re outside for 5-10 minutes doing a little bit of work and start breaking out in a sweat. That was sarcasm right there if you hadn’t noticed. :)
Today I have a treat for those who love the salty more than the sweet. Caramel Pecan Oatmeal Cookies are easy to make and still have a touch of sweetness with the super easy caramel sauce drizzled on top. They are a new favorite here and I hope you enjoy them!
Ingredients for the cookies:
1 1/2 c light brown sugar
1 c unsalted butter, softened
1 tsp vanilla
2 c quick cooking oats
1 1/2 c all purpose flour
1 tsp baking soda
1/4 tsp salt
1 c chopped pecans
For the caramel sauce:
1 c sugar
6 tbsp butter
1/2 c heavy cream
1. Preheat oven to 350 degrees F.
2. In a medium bowl combine flour, oats, baking soda, and salt. In a large bowl stir brown sugar and butter together until blended. Add in egg and vanilla and stir until light and fluffy. Slowly add dry ingredients to wet ingredients in three batches.
3. Stir in pecans and then cover and refrigerate for 30 minutes.
4. Line cookie sheets with parchment paper (this allows for even cooking and same sized cookies). Scoop cookies with tablespoon and bake for 10 to 12 minutes.
To make the caramel sauce have all ingredients at the ready. Caramel can burn within seconds and you need to keep an eye on it the whole time!
5. Heat the sugar in a medium saucepan over medium high heat.
6. Once sugar turns a caramel color whisk in the butter. After all butter has melted take pan off heat and count to 3. Whisk in the heavy cream until it’s incorporated.
7. Drizzle caramel sauce over cookies with a spoon or fork. The caramel sauce can be stored for up to 2 weeks.