Yeah yeah yeah I know. My last post was talking about making healthier choices and eating better foods and now I’m posting about Salted Caramel Chocolate Chewies. I didn’t fall off the wagon don’t worry, I just think we all deserve a treat sometimes! Oh and by the way, I gave about 2/3 of these…
The best thing about these cookies, besides the fact that they are delicious and super cute, is that you don’t have to refrigerate the sugar cookie dough! I have made so many sugar cookie dough recipes that require the dough to be “chilled for 1 hour.” I don’t know about you, but I don’t have…
When I say chewy I mean chewy. So chewy that you have to store the cookies in one layer or put wax or parchment paper between the layers of cookies. That’s chewy!
These cookies did not end up the way I had originally planned. I wanted to make “white chocolate maple walnut cookies,”…..but it turns out that I didn’t have white chocolate or walnuts. So there went that idea.
Then these maple pecan oaties were born. I’m glad that I didn’t have the white chocolate or the walnuts because these cookies are delicious! They passed the husband test too.
Butter, brown sugar, granulated sugar, eggs, salt, baking powder, all purpose flour, whole wheat flour, old fashioned oats, maple syrup and pecans.
Go shopping. That’s all you need.
Lets start with creaming the butter and sugars together.
Add in the eggs and maple syrup.
Combine the flours, oats, salt and baking powder and add them into the mix.
Mix well and toss in the pecans.
Super easy to put together.
I hope you enjoy these as much as we did over here in my house.
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 4 tbsp. maple syrup
- 1 cup old fashioned oats
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tsp. salt
- 2 tsp. baking powder
- 1 cup chopped pecans
- Preheat oven to 375.
- Combine the old fashioned oats, all purpose flour, whole-wheat flour, baking powder and salt in bowl and set aside.
- Cream together the butter and sugars.
- Add in the eggs and maple syrup.
- Slowly add in the flour and oat mixture.
- Mix until just combined.
- Stir in the pecans.
- Drop by 1 1/2 tbsp. scoops onto a lined baking sheet.
- Bake for 13-15 minutes.
- Let cool for a minute or two before transferring to a wire rack.
- I didn't have real maple syrup, I just used the stuff of the grocery store shelf. Feel free to use the real stuff!
- Store the cookies in an air tight container in a single layer, or place wax or parchment paper in between the cookies to prevent them from sticking together.
We’re making chocolate chip cookies today, and I actually remembered to take the butter out of the freezer. I am the worst at that. I love baking, but I never seem to remember to take the butter out and let it get soft. This time I did and I played around with the amount of each…