Oatmeal Cookie Brittle
I like it with bacon and chocolate chips ;mom always used raisins and nuts.
2 cmust be only quick cooking oatmeal, not instant
1 clight brown sugar,packed
1/3 cnatural sugar-free apple sauce
1/3 ccanola or vegetable oil
1 1/2 tspapple pie spice ( i have one posted, if you don't have any)
1 largeegg, lightly beaten
1/2 tspvanilla extract
1/2 cfinely chopped walnuts(chop then measure)
1/4 cchopped roughly raisins
How to Make Oatmeal Cookie Brittle
- 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.
The next day add the eggs,salt and vanilla to the oatmeal mixture and fold in the nuts and raisins. Mix well.
- 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.
- 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.
- 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.