Salted Caramel Pecan Chocolate Cookies

Two weeks ago, I was invited to an Easter Dinner. Knowing me and my excuse to try something new, I decided to take a risk and bake something way out of my comfort zone. (And, I already had bought all the inrewidents weeks ago because I had the urge to make this after having Tim Horton‘s version of this cookie, but without the chocolate.


Whipping the butter and sugar first. Always (almost) a first when baking cookies.


It looks like a chocolate chip cooke dough. And that’s exactly what is it at this stage.


After having an hour to chill in the fridge, add the pecans and bits of caramel. Scoop wit a spoon or use your hands to roll them into a ball. I would pat the dough flat, at this stage, because if the cookie is in a round ball shape, the inside might not be fully cooked. And no, they do not flatten once baking. And also, make sure the caramel is not peaking out from the sides.


If the caramel pieces ARE on the sides, they’ll turn out like this (picture above, left side). Doesn’t look too appealing.


*Salted Caramel Pecan Chocolate Chip Cookie recipe taken from Sally Baking Addiction.

Oatiest (and sweetest) cookies ever

I’ve always wanted to make oatmeal cookies as I’ve had the one at Starbuck’s one time and I was in heaven. But I just never found the time to make them, as it requires so much work for a one (wo)ma team.


The first step was to bake the oats for around 20 minutes at 350 degrees. Until golden brown.


After the oats cooled, put them into a food processor and process until fine, like whole wheat flour. In one bowl, whisk butter and sugars together. Add salt, vanilla extract and egg and combine.


Add the processed oats into butter mixture, it should look like a wet paste.


Spoon the dough into balls and spread the balls onto a cookie sheet, but make sure they are far apart, as the cookie will flatten and expand width-wise.




The cookies are very delicate once baked for 12-16 minutes in the oven. Let them sit and cool for about 3-5 minutes before eating or removing them onto a cooling rack.


I hope you enjoy baking these cookies, if you get a chance to. And if the cookies are a day or two old, just pop them in the oven or microwave for a few seconds to warm them up before eating, makes so much difference.

*For the recipe, click here, I might have missed a step or ingredient. : )