Oatmeal Cookie Brittle
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.
- Ready In:
- 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
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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This receipt is so easy and fast. Although I spread it out thinner than 1/2 inch, baked it the full 20 minutes, mine did not come out crispy or brittle-like. However, the taste did not suffer. We waited until it was room temperature and then devoured it. The four of us ate about half of the pan. I had to tell everyone to stop or we'd make ourselves sick. Yummy. Maybe next time I will spread it out even thinner onto 2 pans because I really want to know what this tastes like crispy. Thank you for a delicious recipe. I'm going to purchase more butter to make another batch today.
YOWZA!! Can you say yummy? I made these in a 10x15 baking pan, and they were about 1/3 inch thick, so not really brittle, but more like a thin bar cookie. I'll confess to adding 1/2 cup chocolate chips instead of 1/4, too, while I'm at it. Couldn't wait until they were compltely cooled -- three kids, DH and I dug in while still warm and ooey-gooey, and promptly devoured half the pan. Perfection with a tall glass of milk. Thanks for another awesome, fantastic recipe, Kitten!
These were a little sweet for my personal taste but my husband liked them. They are definitely very carmelly. Oh, and I actually forgot to add the chocolate chips! I think I should have baked mine a bit longer because it wasn't crisp at all, more like a big pan cookie, but I was afraid to overcook them it once it turned nice golden brown. It was very easy to make!
WOW these are Yummy, Very crispy with a YUMMY caramel flavor.Very easy to make. I made them just like the recipe stated,I did use regular chocolate chips as this is what I had on hand. Baked them on release foil as I found I didn't enough parchment paper, worked great. I will be making these again for the holidays. Thank you Kitten, for this delicious recipe!