It is so unbelievably quick & easy, that I knew I just had to share
the recipe with you, in case you’re looking for something yummy to throw
together for a great gift or party food.
It’s
I found the recipe online over at Anna’s “Cookie Madness”
blog site, and I am sooooooo glad I did.
I will definitely be making this one again, as it has now been added to
my “tried & true” favorites list!
I only made minimal adaptations (using Karo“Lite” Syrup in place of regular light corn syrup, and adding some cinnamon). I also took it out of the oven a few minutes
early and “scored” it with a pizza cutter, then returned it to the oven for the
last few minutes.
Anyway, here’s the recipe…go make some tonight!
Oatmeal Brittle
1 stick (1/2 cup) unsalted butter, melted
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
1-3/4 cups oats (I used old-fashioned oats…NOT the quick cooking type)
1/3 cup sweetened, flaked coconut
1/2 teaspoon ground cinnamon (this was not in the original recipe, but I thought it added a nice flavor)
Preheat oven to 325°F, and while it’s heating, line a 13x18” rimmed
baking sheet with parchment paper. (I
sprayed my parchment paper with cooking spray, and brushed it with a pastry
brush to make sure it covered the entire paper.
After the fact, I don’t think it was really necessary. There is so much butter in this cookie that
it probably wouldn’t stick anyway!)
In a large bowl, stir together the butter, corn syrup, brown sugar,
salt, vanilla and baking powder. Add the
oats and coconut and stir until thoroughly mixed.
Spread the mixture as thinly as possible across the baking sheet.
(NOTE: The mixture is VERY sticky, and
will stick to anything you use - including fingers - making it hard to spread
unless you use a well-greased utensil. I
used a large spatula coated with non-stick cooking spray, and it worked very
well.)
Bake for about 15 minutes or until the edges are just starting to
brown. Remove from the oven and score
with a pizza cutter. (This will make it
easier to break after it has cooled.)
Return to the oven for an additional 5 minutes or until the edges are
nice and brown.
Remove from oven and slide the parchment paper of the hot pan and
directly onto a large cooling rack. (I
have a nice large one, but you could also use two smaller ones placed side by
side.) Let cool completely. When cool, the cookie will be very
crisp. Break into pieces along the
scored lines and enjoy!
NOTE: If you find that your
cookie is not crisp enough when you try to break it (that probably means that
you didn’t get it thin enough), just slide the parchment back onto the baking
sheet and return it to the oven (at a lower setting - about 250°F), and allow
it to crisp up a bit. Then return it to
the cooling rack and let it cool again.
I couldn’t resist tasting this stuff while it was still warm and a bit
chewy. It was delicious that way too!
I can’t wait to share this yummy stuff with my friends and family. I’m sure they’ll love it as much as I do, and
I’m sure you will too!
Let me know if you try it, and stop by “Cookie Madness” and tell Anna thanks
for the delicious recipe!!
Gotta run…I still have lots to do in preparation for Christmas!
I pray that you and yours will have a holiday filled with good food,
lots of laughter, precious memories, and a joyous celebration of the birth of
our Savior, Jesus Christ!!
Blessings,
--Faithy
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