Oat and Pecan Brittle Cookies

18 cookies

prepPreheat oven to 350°F / 175°C
prepLine small rimmed baking sheet with parchment paper
1 1/4 cups / 142 g coarsely chopped pecans	Toast pecans 350°F / 175°C, 8–10 min	Stir in pecans, baking soda & salt; spread on sheet	Cool brittle 5–10 min, chop into pea-sized bits		Fold in remaining brittle & oats	Scoop dough, chill 12–48 hrs	Bake 350°F / 175°C, 16–20 min, switch racks at 12 min	Rest on sheet 5 min, transfer to wire rack
3/4 cup / 150 g granulated sugar	Cook sugar, butter & water to deep amber, 8–10 min
4 tablespoons / 57 g unsalted butter
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (Diamond Crystal brand)
2 sticks / 227 g unsalted butter, cut into tablespoons	Brown remaining butter 5–7 min, cool 30 min	Beat cooled butter, brown sugar & granulated sugar 2 min	Beat in eggs & vanilla 1 min	Beat in flour mixture on low until combined
1 1/3 cups / 173 g all-purpose flour	Pulse flour, salt, soda, half brittle & half oats
2 teaspoons / 6 g kosher salt
1 teaspoon / 6 g baking soda
1 cup / 100 g old-fashioned rolled oats
3/4 cup / 150 g packed dark brown sugar
1/2 cup / 100 g granulated sugar
2 large eggs, cold from the fridge
1 tablespoon vanilla extract
1 cup / 100 g old-fashioned rolled oats

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