After getting a thumbs up from Carolyn, who left a comment with her opinion on the Brownie Bark, I took her advice and tried making an oatmeal version. Definitely more of a brittle than a bark, this Oatmeal Cookie Brittle is from Texas legend Helen Corbitt. And for those of you limiting gluten, you’ll be happy to know it does not contain any flour.
Helen Corbitt’s Oatmeal Crisps
Helen Corbitt called this recipe Oatmeal Crisps and she somehow managed to cut it into “narrow fingers”. I’m still trying to figure out how she did that because my batch went from being a bowl of soggy oats to a deliciously crisp slab that must be broken rather than cut. But hey, no big deal! Brittle was what I was going for, and this cookie definitely falls into that category. I didn’t think it would really become crisp since it was so wet coming out of the oven, but it did.
Oatmeal Cookie Brittle. It’s a buttery, crunchy, hard-to-stop-eating treat! Just make sure you have a tin nearby in case you have to hide it from yourself.
- 1 stick 1/2 cup unsalted butter, melted (salted probably okay, too)
- 1 tablespoon light corn syrup Karo
- 1/2 cup light brown sugar packed,
- 1/4 teaspoon of salt
- 1 teaspoon vanilla
- 1/4 teaspoon baking powder
- 1 3/4 cups oats use gluten free type if desired
- 1/3 cup shredded or angel flake coconut use gluten free type if desired
- Preheat oven to 325 degrees F. Line a 13×18 inch heavy duty rimmed baking pan with nonstick foil or parchment paper;
- In a large bowl, stir together the butter, corn syrup, sugar, salt, vanilla and baking powder. Add the oats and coconut and stir until thorough mixed. Spread the mixture as thinly as you can across the baking sheet.
- Set in preheated oven and bake for about 20 minutes or until edges are browned. Let cool completely on a wire rack. When cool, the cookie should be perfectly crisp. Break it into pieces.