pecan brittle oat cookies

Claire Saffitz writes that it’s a rare recipe that merits not one but two pieces of specialized, heavy equipment. I was of course skeptical of even this claim, but eventually I did make these cookies at my friend Bryan’s insistence. First you make a homemade brittle with butter, sugar, water, then toasted pecans, salt, and baking soda. Once it’s cooled, you break it into small pieces and halve it. Set aside half with some old fashioned oats; the other half you blitz in a food processor with flour, oats, salt, and baking soda. Cream some brown butter with softened raw butter, add the sugars, and finally your dry ingredients. To add insult to injury, you refrigerate the dough overnight (a standard procedure for our household, but maybe not for most people) before baking. They’re not much to look at, but my husband—who has never been a fan of caramel or brittle—loves these cookies. Give them a try when you buy or check out Dessert Person.