If you're a fan of oatmeal cookies, don't miss this Oat and Pecan Brittle Cookies recipe. They're the perfect cookie for the holiday season! Not only do they have great flavor, but the brittle bits add a fun texture and a pop of sweetness in every bite.
I'm always on the hunt for a good cookie with a chewier texture and crisp edges. There's just something about that crunchy bite of the edges of the cookies, followed by a good chew. In my opinion, this is the best cookie recipe for anyone who loves pecan brittle.
Making the cookie dough is a fast and easy process, and before you know it, you'll have dark, golden brown baked cookies, ready to enjoy. Even if you're not a huge dessert person, you won't be able to deny grabbing one to try! To learn how to make this great recipe, see the details below.
Be sure to try this Brownie Brittle Recipe and this Butter Pecan Cookie Brittle Recipe for two of my other favorites.
Ingredients
- Butter - You'll need 1.5 sticks for this recipe.
- Brown sugar - This adds the golden coloring to the cookies, plus sweetness.
- Egg - The main binding agent to mix the dough.
- Water - Helps to keep the dough thin.
- Vanilla extract - Adds a nice vanilla flavor.
- Oats - I use quick-cooking oats for this.
- Flour - To make the cookie dough.
- Salt - Just a little bit of salt is needed to enhance flavors.
- Baking soda - Adds texture.
- Pecan brittle - Chopped into small bits. We use this Old Fashioned Pecan Brittle recipe, but store-bought will work too.
- Roasted salted pecans - You can save time and buy chopped pecans from the store. You can also just toast pecans in a thin layer on a sheet pan for flavor.
See recipe card for quantities.
How to Make Oat and Pecan Brittle Cookies
Preheat the oven to 350 degrees. Add parchment paper to two large baking sheets.
Step One: Mix the butter and sugars in a large mixing bowl.
Step Two: Add the vanilla extract, eggs, and water. Mix. Add the dry ingredients.
Step Three: Add the oats and mix well.
Step Four: Finally, add the pieces of pecan brittle and the pecans. Mix well.
Step Five: Stir until the mix-ins are incorporated evenly. Use a medium cookie scoop and scoop out 36 cookies.
Step Six: Place them on the prepared baking sheets. Leave a few inches between each one. This will take a couple of batches. Don't overcrowd the baking sheet. The cookies will spread while baking, so be sure to leave room between.
Step Seven: Put the pan in the oven and bake for 12-14 minutes or until the edges are golden brown.
Step Eight: Let cool and enjoy!
Top Tip
If your cookies end up a little wonky in shape, invert a drinking glass over each cookie and swirl it gently. This will give you perfect circles. You need to do this as soon as they come out of the oven, and they are still hot.
Variations
- Brittle mixture - If you don't want to use pecan brittle, you can use another nut brittle or even use Heath bits.
- Chocolate chips - Add some sweetness by popping in a few chocolate chips.
- Nuts - If you don't want to add pecan pieces, you can add walnuts or other chopped nuts.
- Brown sugar - You can use dark brown sugar or light brown sugar for these cookies.
See these Oatmeal Craisin Cookies for another one of my favorite cookie recipes.
Equipment
To make these homemade cookies, you'll want a cookie sheet (two cookie sheets work best), a wire rack for cooling the cookies, a stand mixer and bowl of a stand mixer, a wooden spoon or rubber spatula for stirring, a cookie scoop, and a food processor if you have to chop the pecans.
Storage
Once the cookies have cooled, store any leftovers in an airtight container. They can be kept at room temperature or refrigerated. You can also freeze leftover cookies by adding them to a freezer-safe bag.
Common Questions
You can. Just be sure to cover the dough with plastic wrap and store it in the fridge until you are ready to bake. I don't recommend leaving it in there for very long, but as long as you use it by the next day, it should be fine.
You can leave them out, or add about half of the pecan mixture if you want. It's all about finding that perfect balance, so do what you like.
They shouldn't be too hard, or really hard at all. The high oven temperature should help melt them down, so you get that brittle flavoring without an overpowering crunch. If you want a crunch, you can add crushed brittle on top of the baked cookies.
Related
Looking for other recipes like this? Try these:
- Chocolate Chip Cinnamon Cookies
- Chocolate Chip Marshmallow Cookies
- Mini Meringues Recipe
- Cornbread Cookies Recipe
📖 Recipe
Oat and Pecan Brittle Cookies
Ingredients
- ¾ cup salted butter (1.5 sticks)
- 1.5 cups brown sugar
- 1 egg
- ¼ cup water
- 1 tablespoon vanilla
- 3 cups oats
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup pecan brittle chopped
- 1 cup roasted salted pecans chopped
- 1 tablespoon coarse salt optional
Instructions
- Preheat oven to 350. Line two large baking sheets with parchment paper.
- Mix the butter and sugars in a large bowl.
- Add the eggs, vanilla, and water.
- Mix in the dry ingredients.
- Add the pecan brittle pieces and pecans.
- Mix the dough until it is uniform.
- Scoop 36 cookies with a medium cookie scoop on the prepared baking sheets leaving a few inches between. You will have to bake them in two batches.
- Bake for 12-14 minutes or until golden brown around the edges.
- Sprinkle the hot cookies with coarse salt, if desired.
Notes
Nutrition
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