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You need to prepare butter (softened).
You need yuup granulated sugar.
You need packed brown sugar.
Provide salt.
You need baking powder.
Use baking soda.
Provide ground cinnamon.
Provide eggs.
You need to prepare vanilla extract.
You need to prepare flour.
Use rolled oats.
Prepare -oz package caramel baking bits.
You need pecans, toasted and coarsely chopped.

These salted caramel cookies are shortbread-style thumbprint confections coated in pecans, filled with caramel, and drizzled with chocolate. This shortbread-style thumbprint cookie is light and flaky. The salted caramel and dark chocolate add a delicious richness. This won first place at a recent.

Preheat oven to 350° and line cookie sheet with parchment paper; set aside..
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, salt, baking powder, baking soda, and cinnamon; beat until combined, scraping sides of bowl occasionally..
Beat in eggs and vanilla until combined..
Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour, oats, caramel baking pieces, and pecans..
Using a small ice cream scoop, drop 1 1/2-inch mounds of dough 2 inches apart onto prepared cookie sheets..
Bake for 11 to 12 minutes or until the edges are light brown, and enjoy!!.

My favorite cookie ever is an oatmeal chocolate chip (does that make me boring?!). I have so many different oatmeal cookie variations on this site — some with caramel, some with coconut, some plain, and some with lots of chocolate. Rotate the baking sheets half way through the baking process to promote even baking. When cookies are done, remove from oven, once again make an indentation in the center using the measuring spoon. The new generation of cookies have come.

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