Oatmeal Cookie Brittle

Pat Duran

By
@kitchenChatter

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.


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Comments:

Serves:

1 pan-full 15x10 inches

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Appetizers, Candies
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian