Oatmeal cookies are a timeless treat, but this version takes things up a notch with gooey caramel chips, crunchy pecans, and a sprinkle of sea salt. These cookies are soft in the middle, crisp at the edges, and loaded with texture and flavor. Whether you’re baking for a cozy night in or prepping for a cookie exchange, this sweet and salty combo hits all the right notes.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy — Done in under 35 minutes
- Perfect chewy texture — Thanks to quick oats and just the right fat-to-flour ratio
- Sweet & salty twist — Caramel chips + pecans + sea salt = magic
- Make-ahead friendly — Dough and cookies freeze beautifully
- Crowd pleaser — Ideal for gifting, bake sales, or afternoon snacks
Ingredients
For the dough base:
- ½ cup unsalted butter, softened
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ¾ tsp salt
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup quick oats
For the mix-ins:
- ¾ cup salted caramel chips
- 1 cup chopped pecans
Instructions
- Preheat Oven & Prep Pans
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Cream Butter & Sugars
In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy. - Add Eggs & Vanilla
Mix in the egg, egg yolk, and vanilla extract until fully incorporated. - Mix Dry Ingredients
In a separate bowl, whisk flour, salt, cinnamon, baking powder, and baking soda. - Combine Wet & Dry
Add dry mixture to the wet ingredients. Stir until just combined. Do not overmix. - Add Oats
Fold in the quick oats until evenly distributed. - Stir in Caramel & Pecans
Gently mix in caramel chips and chopped pecans. - Scoop & Bake
Scoop 1–1.5 tablespoons of dough per cookie. Place on baking sheet, spaced 2 inches apart. - Bake & Cool
Bake for 11–14 minutes. The centers should look slightly underdone. Let cool 2 minutes on the pan, then transfer to a wire rack.
Recipe Details
- Prep Time: 15–20 minutes
- Cook Time: 11–14 minutes
- Total Time: 26–35 minutes
- Servings: 20–24 cookies
- Difficulty: Medium
Nutrition Facts (Estimated Per Cookie)
- Calories: ~130
- Fat: 7g
- Carbs: 15g
- Sugar: 9g
- Protein: 1.5g
Tips & Variations
- Sub caramel chips with butterscotch or chopped soft caramels
- Use walnuts instead of pecans for a milder nut flavor
- Skip the nuts for a nut-free version
- Chill the dough for 30 mins to reduce spreading
- Add flaky sea salt on top for extra contrast
FAQs
Can I use old-fashioned oats instead of quick oats?
Yes, pulse them a few times in a food processor to break them down slightly.
Do I have to chill the dough?
It’s not required, but chilling for 30 minutes helps prevent overspreading and improves texture.
Can I freeze the dough?
Absolutely! Scoop into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding 1–2 minutes to the bake time.
Chewy Oatmeal Cookies with Caramel & Pecans
Equipment
- – Mixing bowls
- – Electric mixer
- – Cookie scoop
- – Baking sheet
- – Parchment paper
Ingredients
- **Dough Base**
- – ½ cup unsalted butter softened
- – ¾ cup dark brown sugar
- – ¼ cup granulated sugar
- – 1 large egg + 1 egg yolk
- – 1 tsp vanilla extract
- – 1¼ cups all-purpose flour
- – ¾ tsp salt
- – ½ tsp ground cinnamon
- – ½ tsp baking powder
- – ½ tsp baking soda
- – 1 cup quick oats
- **Mix-ins**
- – ¾ cup salted caramel chips
- – 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Cream butter and sugars until light and fluffy.
- Add egg, yolk, and vanilla; mix until smooth.
- In a separate bowl, whisk flour, salt, cinnamon, baking soda, and baking powder.
- Combine dry with wet ingredients. Do not overmix.
- Stir in oats, then fold in caramel chips and pecans.
- Scoop dough onto baking sheet.
- Bake 11–14 minutes. Cool slightly on pan, then transfer to rack.
Notes
– Top with sea salt for extra pop
– Sub walnuts or butterscotch chips as needed
Conclusion
These oatmeal cookies with caramel and pecans are everything you love in a cookie: chewy, buttery, a little salty, and irresistibly sweet. They’re a quick fix for any cookie craving and easy enough to whip up on a weekday. Try them once, and they’ll be your new go-to.