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27 lines
1.1 KiB
Plaintext
27 lines
1.1 KiB
Plaintext
>> source: https://www.youtube.com/watch?v=gGBC4-CsXOM
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>> serves: 18 cookies
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Make the pecan brittle and pulverize.
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Brown half of the @unsalted butter{227%g}. Add the brown butter the other half of the cold butter and wait until the butter is room temperature.
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Add @all-purpose flour{173%g} @salt{2%tsp} @baking soda{1%tsp}, half of the @pecan brittle{1%portion}, and 100 g (half) of @old-fashioned rolled oats{200%g} to #food processor{}. Process until everything is very fine and broken down and no big pieces are left.
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Add @vanilla{1%Tbsp} extract, @dark brown sugar{150%g}, and @granulated sugar{100%g} to the butter in #stand mixer{}. Add the cold @eggs{2} one egg at a time until the batter has emulsified a bit.
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Add mixed dry ingredients to wet ingredients.
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Add the remaining oats and pecan brittle to the batter and mix.
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Chill the dough for 24 hours.
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Preheat the oven to 350°F.
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Make 60 g portions of the cookie dough on a #parchment{} lined #sheet tray{}.
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Bake the cookies for 16 to ~{20%minutes}.
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Cool on the sheet for ~{5%minutes}.
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Move to a #cooling rack{} to let the cookies completely cool.
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