CLAIRE SAFFITZ OAT AND PECAN BRITTLE COOKIES

Some cookies are made in an afternoon. These are not.
Inspired by Claire Saffitz's recipe from her book Dessert Person, this is a two-day labor of love, an intentional slowing down as the process can't be rushed.

It begins with making homemade pecan brittle: toasted pecans slowly cooked in caramelized sugar until deeply amber, then cooled and broken into pieces. Half is ground into the dough alongside rolled oats and brown butter; the rest is folded through whole, so every cookie has pockets of crunchy, toasty caramel running through a soft and chewy center. The brown butter adds a nutty depth that sets these apart from any oatmeal cookie you've had before.

Worth every minute of the wait.

6 large cookies per order.
Weight: 50g each