|18 cookies||25 minutes|
- 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
- 1 food processor
- 1 stand mixer
- 1 parchment
- 1 sheet tray
- 1 cooling rack
Make the pecan brittle and pulverize.
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.
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.
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.
Add mixed dry ingredients to wet ingredients.
Add the remaining oats and pecan brittle to the batter and mix.
Chill the dough for 24 hours.
Preheat the oven to 350°F.
Make 60 g portions of the cookie dough on a parchment lined sheet tray.
Bake the cookies for 16 to 20 minutes.
Cool on the sheet for 5 minutes.
Move to a cooling rack to let the cookies completely cool.