Best 5 Oatmeal Cookie Brittle Recipes

OATMEAL COOKIE BRITTLE

Steps:

• 1. Oatmeal mixture: In a plastic container, stir together all ingredients. Mix well until well combined. Cover and refrigerate for 6 hours or overnight. Do not skip this step. This method hydrates the oats. Do not soak longer than 24 hours.
• 2. Dough: The next day add the eggs,salt and vanilla to the oatmeal mixture and fold in the nuts and raisins. Mix well.
• 3. Preheat oven to 350^. Line a jelly roll pan with parchment paper and spray lightly. Place dough on paper and flatten dough very thin with a fork to 1/8 inch thickness. This is important. Bake for 25-30 minutes.
• 4. The cookie brittle is done when it turns a light brown and fairly firm to the touch in the center, and is crisp around the edges. Remove pan from oven and slide the parchment paper off the hot pan and onto a cooling rack. allow to cool 30 minutes.
• 5. Once the brittle is hard - break into pieces with your hands. If you want uniform pieces, when brittle is still warm score with knife and break on the lines. Store the brittle in a sealed plastic container or baggies.

OATMEAL COOKIE BRITTLE

Steps:

• Set oven to 350°.
• Stack two large baking sheets together (one inside the other) then line the top one with parchment paper.
• In a large mixing bowl beat melted butter with both sugars and vanilla.
• Add in egg; beat until combined.
• In a small bowl mix together the flour, salt and oatmeal; add to the butter mixture; mix well to combine (the dough will be loose!).
• Add in the chocolate chips; mix to combine.
• Spread out on top of the parchment paper to about 1/2-inch thick (or as best and as thin as you can).
• Bake middle oven rack for about 17- 20 minutes or until set and dry (it might be a bit wobbly underneath but it will set after it cools).
• Cool well then cut or break into pieces.

COOKIE BRITTLE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Stir in peanut butter chips. , Line a 15x10x1-in. baking pan with foil; coat with cooking spray. Gently press dough into the pan; sprinkle with pecans and press into dough. , Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container.

ULTIMATE OATMEAL COOKIES

Steps:

• Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
• For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

APPLE OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.
• In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats and apple. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake about 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In medium bowl, beat powdered sugar and apple juice until smooth, using wire whisk or fork. Drizzle over cooled cookies on cooling rack. Let stand about 1 hour or until glaze is set.