In my free time, I often watch cooking videos. One of my favorite series is Gourmet Makes with Claire Saffitz at Bon Appetit. In the show, Claire takes processed foods like doritos, pop tarts, lucky charms, gushers and makes them homemade and gourmet. It is a very entertaining show, and was my introduction to Claire Saffitz, an inspiring and funny baker. Claire recently wrote a cookbook called Dessert Person, and has some of the recipe instructions on Youtube to watch and try out for free. I saw a delectable-looking recipe for oat and pecan brittle cookies, so I decided to try it out. I am a huge fan of oats in cookies, my favorite cookie being an oatmeal cookie from Tulie bakery in SLC.
The recipe has multiple steps, you have to make a pecan brittle, make the dough, let it chill, then bake. It is probably harder to make the brittle than the cookie itself, you toast the pecans, create a dark carmel brittle on the stovetop, mix the pecans and baking soda in, pour it on a sheet pan to cool, and break it up to put in the dough. I froze half the cookie dough to be baked later, and baked half to eat now. The cookies were crisp and complex, nutty from the pecans, caramely from the brittle and brown butter, and salty from a hefty addition of kosher salt.
