The other day at the store, I found some cinnamon pecans in the ice cream topping section. Of course I bought them. Who wouldn't? I popped open the can and they smelled amazing. They tasted kind of awesome too. So I decided to put them in cookies. I mean, what else would I do with them? I saw this cookie recipe recently, and decided that they would be the perfect delivery vehicle to carry loads of cinnamon pecans and mini Rolos to my stomach. Makes sure to leave space between the cookies as they will spread a little, and the caramel may ooze out as well.
Caramel Nut Mini Chip Cookies
1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup oats (old fashioned or quick), ground to a course flour
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
8 ounces mini Rolos
1 cup chopped cinnamon pecans (I found mine in the ice cream topping aisle), or use regular chopped pecans
1/2 cup mini chocolate chips
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla until blended. Add the ground up oats, flour, baking soda, baking powder, and salt, and beat until just combined. Stir in the Rolos, cinnamon pecans, and mini chocolate chips.
Scoop the dough into 2 tablespoon size balls, and place on the prepared baking sheet, leaving several inches of space between them to spread. Bake in the preheated oven for 12 to 13 minutes, or until golden brown at the edges. Remove cookies from the oven and let cool for several minutes on the pan. Transfer cookies to a cooling rack to finish cooling. Makes about 24 cookies.
Enjoy! -Cardamommy
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