Oatmeal Cookie Brittle Recipe Recipes Recipes Recipe Cards

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OATMEAL COOKIE BRITTLE



Oatmeal Cookie Brittle image

This is a huge oatmeal pan cookie that once set and cooled it becomes chewy, crispy caramel heaven! be prepared, you will not be able to stop eating this LOL! You can use raisins in place of the mini chocolate chips, if desired. Yield is only esitmated depending on the size of the pieces.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 27m

Yield 40 pieces

Number Of Ingredients 9

1 cup butter, melted and cooled (no substitutes)
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 1/2 teaspoons vanilla
3/4 cup flour
1/2 teaspoon salt
2 cups rolled oats (or quick-cooking)
1/4 cup semisweet mini chocolate chips

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.

Nutrition Facts : Calories 102, Fat 5.3, SaturatedFat 3.2, Cholesterol 17.5, Sodium 64.9, Carbohydrate 12.9, Fiber 0.5, Sugar 8.3, Protein 1.1

EASY COOKIE BRITTLE



Easy Cookie Brittle image

These easy and buttery cookie bars require only 5 ingredients and take just minutes to make. Perfect for potlucks or snacks, these are loved by everyone.

Provided by Gertrude

Categories     Desserts     Candy Recipes     Brittle

Time 1h35m

Yield 24

Number Of Ingredients 6

1 serving cooking spray
1 cup butter, softened
1 cup white sugar
2 cups all-purpose flour
1 cup semi-sweet chocolate chips, divided
1 cup peanut butter chips, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
  • Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
  • Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
  • Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 25.7 g, Cholesterol 20.3 mg, Fat 12.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 80.3 mg, Sugar 16.4 g

OATMEAL COOKIE BRITTLE



Oatmeal Cookie Brittle image

This is the best stuff- my mom would make this at least 4 times a year. It is so good, and you can add so many different ingredients to suit your taste! I like it with bacon and chocolate chips ;mom always used raisins and nuts.

Provided by Pat Duran

Categories     Other Appetizers

Time 35m

Number Of Ingredients 12

OATMEAL MIXTURE;
2 c must be only quick cooking oatmeal, not instant
1 c light brown sugar,packed
1/3 c natural sugar-free apple sauce
1/3 c canola or vegetable oil
1 1/2 tsp apple pie spice ( i have one posted, if you don't have any)
DOUGH:
1 large egg, lightly beaten
1/2 tsp salt
1/2 tsp vanilla extract
1/2 c finely chopped walnuts(chop then measure)
1/4 c chopped roughly raisins

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.

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