Introduction
I’ve never particularly enjoyed oatmeal cookies. They often taste like a half-baked compromise between a cookie and oatmeal where the whole is less than the sum of its parts. This cookie, however, produces an oatmeal cookie that is indeed far greater than the sum of its parts. The use of browned butter and the pecan brittle really sets it apart (and is a great way to learn how to do both if you haven’t before).
Recipe Outline
| Recipe: Oat and Pecan Brittle Cookies | Special Equipment: Stand Mixer, Food Processor |
| Source: Dessert Person | Time: 16 Hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Pecan Brittle
Tip: The foamy mixture will eventually darken and brown, just keep waiting.
Making The Batter (Including Browning The Butter)
Baking The Cookies
Tip: Be careful not to overbake them. They will harden significantly (and quickly) while they cool. Multiple baking sheets will be used, so feel free to try a variety of times amongst baking sheets to get some particularly chewy cookies as well as some more brittle ones.
Final Product
Key Takeaways
- Be careful spacing the cookies apart for baking. They get to be quite larger.
- It’s best to make this a 2 day recipe to allow for chilling overnight.
- Final Score: 4/5 – This is a truly elevated oatmeal cookie that will even win over those that have never liked oatmeal cookies. It’s also a great way to learn about browning butter and making brittle.
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