Best Oat And Pecan Caramel Sandwiches Recipes

CARAMEL OATMEAL COOKIES RECIPE

Caramel Oatmeal Cookies Recipe image

Number Of Ingredients 11

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups quick or old-fashion oats, uncooked
1 package Kraft Caramel Bits

Steps:

Preheat oven to 350 degrees.
In a small bowl, combine flour, baking soda, cinnamon and salt.
In a large bowl, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Fold in oats and caramel bits.
Drop by rounded Tablespoons onto baking sheets lined with parchment paper. Cook for 10-12 minutes, or until golden brown.

Nutrition Facts : Servingsize 5 serving, Calories 424 kcal, Fat 5 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 79 g, Sugar 0 g, Protein 15 mg

OAT-AND-PECAN CARAMEL SANDWICHES

Oat-and-Pecan Caramel Sandwiches image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 2h

Yield Makes 38 sandwich cookies

Number Of Ingredients 13

Ingredients

1 cup (4 ounces) raw pecans
2 1/2 cups quick-cooking oats
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon coarse salt
2 sticks unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
2 large eggs, lightly beaten
2 tablespoons unsulfured molasses
1 teaspoon pure vanilla extract
1 1/3 cups granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into small pieces

Steps:

Cookies: Preheat oven to 350 degrees. Spread pecans and oats evenly on separate rimmed baking sheets; toast until fragrant and golden brown, about 7 minutes for pecans, 15 minutes for oats. Let cool completely, then finely chop pecans.
In a medium bowl, whisk together flour, baking soda, and salt. With a mixer on medium speed, beat butter with brown sugar until fluffy, about 3 minutes. Beat in eggs, molasses, and vanilla until combined. Reduce speed to low, and beat in flour mixture just until combined. Stir in oats and pecans. Cover bowl with plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
Roll rounded teaspoons of dough into balls; place 2 inches apart on parchment-lined baking sheets.
Bake, rotating sheets once, until golden brown, about 10 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be stored in an airtight container up to 1 week before filling.
Filling: Combine granulated sugar and 1/4 cup water in a small saucepan over medium-high heat. Bring mixture to a boil, stirring until sugar is dissolved; stop stirring and cook until dark amber in color, swirling pan to color evenly, about 7 minutes. Wash down sides of pan with a pastry brush dipped in water to prevent crystallization as mixture boils. Remove from heat and gradually whisk in cream (it will spatter) and butter until combined. Transfer to a bowl; let cool completely.
Spoon about 3/4 teaspoon filling in center of flat side of half of cookies (or pipe using a resealable plastic bag with a corner snipped off); top with remaining cookies, flat-sides down.