Oatmeal Cookie Brittle
Crisp, golden, and irresistibly snackable, Oatmeal Cookie Brittle is the perfect twist on a classic favorite. This delightful recipe combines the wholesome heartiness of rolled oats with the rich sweetness of melted butter, brown sugar, and a hint of vanilla, creating a thin, crunchy treat that's hard to resist. The dough is effortlessly spread into a wafer-thin layer and baked to perfection, delivering the ultimate balance of caramelized edges and toasted oat flavor. Ready in just 35 minutes, this easy-to-make brittle is ideal for a quick dessert, a shareable snack, or even a creative topping for ice cream sundaes. Perfectly crisp and full of nostalgic flavor, Oatmeal Cookie Brittle will quickly become a go-to recipe for cookie and brittle lovers alike!
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Recipe Information
Ingredients
- 10 tablespoons Unsalted butter
- 1 cup Brown sugar
- 1 tablespoon Granulated sugar
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking soda
- 1.5 cups Old-fashioned rolled oats
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, melt the unsalted butter over medium heat, stirring occasionally. Once melted, remove the saucepan from the heat and let the butter cool slightly.
Stir the brown sugar and granulated sugar into the melted butter until fully incorporated. Add the vanilla extract and mix well.
In a separate mixing bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually fold the dry ingredients into the butter and sugar mixture until combined.
Add the rolled oats to the mixture and stir until evenly distributed, forming a sticky dough.
Transfer the dough onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the dough into a very thin, even layer (approximately 1/8 inch thick).
Bake in the preheated oven for 18-20 minutes, or until the edges turn golden brown and the surface is crisp.
Remove the baking sheet from the oven and allow the cookie brittle to cool completely on the pan. It will continue to crisp as it cools.
Once cooled, break the brittle into irregular pieces and store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 305.3 g | 111% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 157.4 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
