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Intro to Oat and Pecan Brittle Cookies

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Oat and Pecan Brittle Cookies Recipe

Special Equipment / Ingredients

Toast Pecans / Make Brittle

Brown The Butter

Mix The Batter

Bake Cookies

Taste / Wrap

Rick Martinez

Brown the butter

Combine wet ingredients

Add oats, raisins, and chopped nuts

Bake the cookies in a 325 degree F oven until light golden brown around the edges

1 cup oat flour

3/4 tsp baking powder

1/4 tsp salt

1/2 cup granulated sugar

1 tsp vanilla extract

2-3 tbsp milk Coat milk

1/3 cup melted coconut oil

Allow to cool 5-10 minutes

Introduction to Granola Oatmeal Cookies

Mixing dry ingredients

Wet ingredients

Add sugars to butter

Add in egg

Add in cinnamon and vanilla extract

Portion out dough

Bake the cookies

Let cookies cool for 10 minutes

Summary

Intro

In a large bowl, whisk together oats and almond flour

Add in 1⁄4 teaspoon salt

Add in melted butter and stir to combine

Add in eggs and vanilla extract and stir until combined

Add in 1/2 cup unsweetened coconut

Line a cookie sheet with baking mat or parchment paper

Bake on 350F for 14-17 minutes or until cookies are baked through

Taste Test

Conclusion

3/4 cup Whole wheat flour

1 teaspoon baking powder

1/3 cup Sugar

2 1/2 tablespoons Maple syrup

2 1/2 tablespoons Sour cream

add flour mixture

scoop the batter about 2 tablespoons

roll a ball.

Flatten halfway

Crispy outside and soft inside

Introduction

Choose the right oats

Melt butter over medium high heat

Add flour mixture

Add oats and raisins

Portion dough into 3-tablespoon-sized scoops and place on prepared baking sheet

Bake at 375 degrees

Let cookies sit on baking sheet for 5 minutes, then transfer to wire rack to cool completely

Taste test

Conclusion

Intro

Making the Cookie Batter

Adding the sugar

Mixing the dough

Dry ingredients

Adding rolled oats

Add raisins and chocolate chips

Shaping the cookies

How to fix a cookie that is too thin

Conclusion

1 cup of almond flour

a pinch of sea salt

Add the brown sugar or coconut sugar

Mix the dry ingredients until well combined

Add the peanut butter (you can use also almond or cashew butter)

100 gr of semi sweet chocolate

Add the hazelnuts

30 g cranberries

Take some dough and roll it between your palms to form a ball

Pre-heat oven at 180 °(350 F) and bake the cookies for 10-12 minutes

Intro

Making the Cookie Dough

Add egg

Add vanilla sugar

Add coarsely ground oatmeal

Shaping the cookies

Topping the cookies

Baking instructions

Intro

The Bananas

Making the Cookie Dough

Scooping and Decorating the Cookies

Baking

Conclusion

Making the dough

Why use brown sugar

Creaming the butter and sugars

Add in egg and vanilla extract

Dry ingredients

Baking soda vs baking powder

Adding dark chocolate chips

Portioning out the dough

Baking the cookies

Cool for 5 minutes before transferring to a wire rack

Introduction

Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).

Add eggs, one at a time, beating until combined. Stir in vanilla extract.

In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.

Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.

Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.

Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper. Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2” apart. Bake on 375F (190C) for 10-12 minutes (edges should be slightly browned, centers may still be slightly underbred but shouldn’t be raw, they’ll bake completely as they cool).

Intro

Creaming the Butter

Add Sugars

Add Vanilla

Add Dry Ingredients

Combining Ingredients

Adding Chocolate Chips

Assembling the cookies

Pressing Cookies

Taste Test