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🌾 Oatmeal Cookies
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| :fork_and_knife_with_plate: Serves | ⏲️ Total Time |
|---|---|
| 18 cookies | 25 minutes |
🧂 Ingredients
- 🧈 227 g unsalted butter
- 🌾 173 g all-purpose flour
- 🧂 2 tsp salt
- 🥤 1 tsp baking soda
- 🌰 1 portion pecan brittle
- 🌾 200 g old-fashioned rolled oats
- 🍦 1 Tbsp vanilla
- 🍁 150 g dark brown sugar
- 🍬 100 g granulated sugar
- 🥚 2 eggs
:cooking: Cookware
- 1 food processor
- 1 stand mixer
- 1 parchment
- 1 sheet tray
- 1 cooling rack
📝 Instructions
Step 1
Make the pecan brittle and pulverize.
Step 2
Brown half of the unsalted butter. Add the brown butter the other half of the cold butter and wait until the butter is room temperature.
Step 3
Add all-purpose flour salt baking soda, half of the pecan brittle, and 100 g (half) of old-fashioned rolled oats to food processor. Process until everything is very fine and broken down and no big pieces are left.
Step 4
Add vanilla extract, dark brown sugar, and granulated sugar to the butter in stand mixer. Add the cold eggs one egg at a time until the batter has emulsified a bit.
Step 5
Add mixed dry ingredients to wet ingredients.
Step 6
Add the remaining oats and pecan brittle to the batter and mix.
Step 7
Chill the dough for 24 hours.
Step 8
Preheat the oven to 350°F.
Step 9
Make 60 g portions of the cookie dough on a parchment lined sheet tray.
Step 10
Bake the cookies for 16 to 20 minutes.
Step 11
Cool on the sheet for 5 minutes.
Step 12
Move to a cooling rack to let the cookies completely cool.