Yields (about) 48 cookies
Ingredients
1 c butter, softened
1 c granulated sugar
1 c packed dark brown sugar
1 t salt
1 t baking powder
1 t ground cinnamon
½ t baking soda
2 eggs
2 t vanilla
1½ c all-purpose flour
3 c rolled oats
11 oz packaged caramel baking bits
1 c pecans, coarsely chopped
coarse sea salt
Procedure
1. Preheat oven to 350°F
2. In mixer, beat butter on medium for 30 seconds
3. Add both sugars, 1 t salt, baking powder, cinnamon, baking soda; beat until combined
4. Beat in eggs & vanilla; then flour
5. Stir in oats, caramel bits, & pecans
6. Using small scoop, drop 1½” mounds of dough, 2″ apart on parchment lined cookie sheet
7. Sprinkle “sparingly” with sea salt
8. Bake for 11-12 mins, until edges light brown
Originally featured in “#freshlocalscratch” – December 2016
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