Oat and pecan brittle cookies from Dessert Person: Recipes and Guidance for Baking with Confidence (page 151) by Claire Saffitz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute toffee bits for thr “pecan brittle” mentioned in this recipe.

  • breck_x0p0c8 on May 15, 2026

    These take a long time but they're worth it.

  • katrina_jhypqm on March 17, 2026

    subbed pecan brittle for just toffee bits due to allergy. added chocolate. brittle got lost with chocolate, would omit chocolate on next try. really nice snap and chew on these cookies

  • joshua_1bfpk1 on February 17, 2026

    The only changes I can share is for a better chew, whip cooled brown butter & sugar until light and airy versus mixing until the color changes. Rest for 24 hours in the fridge, freeze for at least 3 hours before baking. I prefer to bake small batches so 3-4 cookies at a time, middle rack, rotate at 12 mins like the book states but shape with a ring mold or a deli container to maintain the spread.

  • blairla on January 18, 2026

    Very good! Not quick, but worth it, and they freeze well. I have successfully made with other nut brittles including a Marcona almond one, so you may have success riffing on these too.

  • apalmer91 on January 12, 2026

    Incredible incredible cookie. So worth the extra time and effort.

  • Xyz123 on October 19, 2021

    The brittle is worth making and eating on its own! So good. I make a double batch of these and freeze them. When I have a craving, I pull out what I need and have fresh cookies in no time.

  • stef on April 21, 2021

    These cookies came out as promised. Crispy on the outside chewy in the middle. I made them smaller using #40 scoop and they spread and were big enough. Baking time 12 minutes.

  • dbp19 on January 18, 2021

    Best the day they’re made, so they retain a bit of crunch. They soften up over a few days and give an ultra-chewy cookie. Not that I’m complaining.

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