Oat and Pecan Brittle Cookies

Instructions

Make the pecan brittle

Preheat the oven to 350°F (177°C) and adjust the oven rack to the center position.

Scatter the pecans on a rimmed baking sheet and slide them into the oven, tossing or stirring halfway through, until they’re golden and nutty smelling, 8 to 13 minutes. Remove the baking sheet from the oven, slide the pecans onto a plate, and let cool.

Line a rimmed baking sheet with parchment paper.

In a small saucepan over medium-low heat, combine the granulated sugar, butter, and 2 tablespoons of water and cook, stirring gently with a heatproof spatula to dissolve the sugar.

Increase the heat to medium and bring the syrup to a rapid simmer. Cook without stirring, swirling the pan often, until the syrup turns a deep amber color, 6 to 10 minutes.

Immediately remove the saucepan from the heat and stir in the pecans. Once the pecans are well coated, add the baking soda and salt and stir quickly to incorporateâ€"the mixture will rapidly foam and sputter as the baking soda aerates the caramel. Quickly scrape the brittle out onto the prepared baking sheet and spread into a thin layer, if possible, before it starts to harden (which happens very quickly). Let the brittle cool completely, 10 to 15 minutes. Once cool, chop the brittle into pea-sized bits.☞ TESTER TIP: If you’re using a large baking sheet, don’t try to spread the mixture to fit the baking sheet. Just spread it into a thinnish layer and let it cool.

Make the cookies

Into the bowl of a stand mixer, place 4 ounces (113 g) of the butter.

In a small saucepan over medium-low heat, place the remaining 4 ounces of butter and cook, stirring frequently, until the butter comes to a boil. Continue to cook, scraping the bottom and sides of the pan constantly with a heatproof spatula, until the butter sputters, foams, and eventually you see browned bits floating about, 4 to 7 minutes.

Add the browned butter to the stand mixer bowl, making sure you scrape in all the browned bits. Let the butter cool until it begins to resolidify, 25 to 35 minutes.

In a food processor, combine the flour, salt, and baking soda, then add half of the pecan brittle bits and 1 cup of the oats. Blitz the mixture in long pulses until the oats and brittle are broken down and finely ground, 30 to 45 seconds.

Set the bowl of cooled butter on the mixer and attach the paddle. Add the dark brown and granulated sugars and beat on medium speed until the mixture is light and smooth but not fluffy, about 2 minutes.

Scrape down the sides of the bowl, add the eggs and vanilla, and continue to beat until you have a very light and satiny mixture, about 1 minute more.

Scrape down the sides of the bowl and add the flour/ oat/brittle mixture and beat on low until no dry spots remain and you have a soft, evenly mixed dough, about 1 minute.

Add the remaining pecan brittle bits and remaining 1 cup oats and mix on low again just until dispersed. Fold the batter several times with a flexible spatula to ensure everything is evenly mixed.

Using a 2-ounce scoop or 1/4-cup measure, scoop level portions of dough and place on a parchment-lined baking sheet as close together as possible (you’ll space them out before baking). Cover the dough tightly with plastic wrap and refrigerate for at least 12 hours and up to 48.  The cookie dough can be portioned and refrigerated up to 2 days or frozen for up to 2 months. (Bake the cookies directly from the freezer without thawing first, adding a minute or two as needed to the baking time.)☞ TESTER TIP: If you’re pressed for time, a couple of hours in the refrigerator will do. Just know that the baked cookies won’t be as chewy.

When you’re ready to bake, arrange two oven racks in the upper and lower thirds of the oven and preheat to 350°F (177°C). Line two large rimmed baking sheets with parchment paper.

Place 6 pieces of chilled cookie dough on each of the prepared baking sheets, spacing so they’re at least 3 inches (8 cm) apart. Bake the cookies on the upper and lower racks until they are dark golden brown around the edges, 16 to 18 minutes, switching racks and rotating the sheets front to back after 12 minutes.

Allow the cookies to rest for 5 minutes on the baking sheets, then use a metal spatula to transfer the cookies to a wire rack to cool.

Repeat with the remaining cookies, dividing them between the 2 baking sheets (it’s okay if the sheets are still warm). The cookies will keep, stored airtight at room temperature, for up to 5 days or can be frozen up to 1 month.

Dessert