Oatmeal cookies are a timeless treat, but when you add salted caramel chips and crunchy pecans, they become downright irresistible. These chewy, golden-brown cookies combine the warm comfort of oats with a buttery richness and a hit of salty-sweet goodness in every bite. Whether you’re baking for a cozy weekend at home, holiday swaps, or just because—you’ll want to keep this recipe close. Plus, they’re quick to make and even easier to love.
Table of Contents
Why You’ll Love This Recipe
- Sweet & salty perfection – Caramel chips and sea salt strike a delicious balance.
- Easy to whip up – Ready in under 35 minutes.
- Chewy texture – Thanks to quick oats and the right sugar combo.
- Crowd-pleaser – Perfect for gifting, parties, or midnight snacks.
- Freezer-friendly – Freeze the dough or baked cookies for future cravings.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 1 large egg + 1 egg yolk (room temperature)
Mix-ins
- 1 cup quick oats
- 3/4 cup salted caramel baking chips
- 1 cup chopped pecans
Instructions
- Preheat & Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. - Cream Butter & Sugars
In a large bowl, cream butter, brown sugar, and white sugar until fluffy. - Add Eggs & Vanilla
Beat in egg, egg yolk, and vanilla until smooth. - Combine Dry Ingredients
In a separate bowl, whisk flour, salt, cinnamon, baking soda, and baking powder. - Mix Together
Slowly add the dry mixture into the wet mixture. Stir until just combined. - Add Oats & Mix-ins
Fold in oats, caramel chips, and pecans using a spatula. - Chill Dough (Optional)
Chill for 30 minutes for thicker cookies (recommended). - Scoop & Bake
Scoop 1.5–3 tbsp mounds onto the baking sheet, spacing apart. Bake for 11–15 minutes or until edges are set and centers look slightly underdone. - Cool
Let cookies cool on the tray for 1–2 minutes, then transfer to a wire rack.
Recipe Details
Prep Time: 15–20 minutes
Cook Time: 11–15 minutes
Total Time: 30–35 minutes
Servings: 20–24 cookies (depending on size)
Nutrition Facts (Per Serving)
Note: These values are estimates based on 24 cookies.
Calories: 110–120
Fat: 6g
Carbs: 14g
Protein: 1.5g
Sugar: 8g
Fiber: 1g
Tips & Variations
- No caramel chips? Sub with butterscotch or white chocolate chips.
- Nut-free option: Skip pecans or use toasted coconut flakes.
- Want crispier cookies? Bake 1–2 minutes longer and flatten slightly.
- Make it festive: Add dried cranberries or mini chocolate chips.
FAQs
Can I use old-fashioned oats?
Yes, pulse them briefly in a food processor for a similar texture.
Can I freeze the dough?
Absolutely! Scoop and freeze. Bake from frozen, adding 1–2 minutes to the bake time.
Can I make them gluten-free?
Substitute a 1:1 gluten-free flour mix. Check oats for gluten-free certification.
Salty Caramel & Pecan Oatmeal Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line baking sheet with parchment.
- Cream butter and sugars until fluffy.
- Add egg, yolk, and vanilla. Mix well.
- In separate bowl, whisk flour, salt, cinnamon, baking soda, and baking powder.
- Mix dry into wet until combined.
- Fold in oats, caramel chips, and pecans.
- Chill dough 30 min (optional).
- Scoop dough onto baking sheet and bake 11–15 minutes.
- Cool slightly on tray, then transfer to wire rack.
Notes
– Sub nuts or chips as preferred.
– Underdone centers = perfect chewy cookies.
Conclusion
These oatmeal cookies are the perfect answer to your sweet-and-salty cravings. Whether warm from the oven or enjoyed cold from the freezer, they’re chewy, flavorful, and full of cozy charm. Make a batch today and see why they disappear so fast!