Cookies can be baked 5 days ahead store airtight at room temperature. No need to thaw before baking, but you may need to add a minute or two to the baking time. Once frozen solid, store in resealable plastic freezer bags and keep frozen. Bake as before (this batch might go a bit faster).ĭo ahead: Dough can be formed 2 months ahead chill dough balls at least 2 hours before transferring to freezer. Arrange remaining dough on one of the baking sheets (it’s okay if it’s still warm).

Step 9Ĭarefully move a rack to middle of oven. Let cookies cool 5 minutes on baking sheets, then transfer cookies to a wire rack with a spatula and let cool completely. Step 8īake cookies, rotating baking sheets top to bottom and front to back after 12 minutes, until dark golden brown around the edges, 16–20 minutes. Arrange 6 cookies on each prepared baking sheet, spacing at least 3' apart. Line 2 large rimmed baking sheets with parchment paper. When ready to bake, place racks in upper and lower thirds of oven preheat to 350°. (If you’re pressed for time, a couple hours will do cookies just won’t be as chewy.) Step 7 Cover tightly with plastic wrap and chill at least 12 hours and up to 2 days. Place on a parchment-lined baking sheet, spacing as close together as possible (you’ll space them out before baking). scoop or ¼-cup measuring cup, scoop level portions of dough to make 18 cookies. Fold batter several times with a spatula to ensure everything is evenly mixed. Add remaining half of brittle and remaining 1 cup oats mix on low speed just to distribute. Scrape down sides of bowl and add flour mixture beat on low speed until no dry spots remain and you have a soft, evenly mixed dough. Beat until very light and satiny, about 1 minute. Scrape down sides of bowl and add eggs and vanilla. Step 5Īdd brown sugar and granulated sugar to butter and beat with paddle attachment on medium speed until light and smooth but not fluffy, about 2 minutes. Add half of reserved pecan brittle and 1 cup oats process in long pulses until oats and brittle are finely ground. Pulse flour, salt, and baking soda in a food processor to combine. Let sit until butter begins to resolidify, about 30 minutes. Pour brown butter over butter in stand mixer bowl, making sure to scrape in all the browned bits. Cook, scraping bottom and sides of pan constantly, until butter sputters, foams, and, eventually, you see browned bits floating on the surface, 5–7 minutes. Bring remaining butter to a boil in a small saucepan over medium-low heat, stirring often with a heatproof rubber spatula. Place half of butter (½ cup) in the bowl of a stand mixer. Working quickly (it will harden fast), scrape mixture onto prepared baking sheet and spread into a thin layer. Once pecans are well coated, add baking soda and salt and stir to incorporate (mixture will foam and sputter as baking soda aerates caramel). Immediately remove saucepan from heat and stir in pecans.

Cook, without stirring, swirling pan often, until syrup turns a deep amber color, 8–10 minutes. Increase heat to medium and bring syrup to a rapid simmer. water in a small saucepan over medium-low heat, stirring gently with a heatproof rubber spatula, until sugar is dissolved. Cook granulated sugar, butter, and 2 Tbsp. Line another small rimmed baking sheet with a Silpat baking mat. Toast pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Place a rack in middle of oven preheat to 350°.

Cookie crisp oatmeal