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Oatmeal Cookie Brittle

Oatmeal Brittle

A crisp slab of oatmeal cookie that you break into pieces. To make these gluten free, double check all ingredient lists and make sure the products you use are made in a gluten free zone.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Author Cookie Madness


  • 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 13x18 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.


I used unsalted, but the recipe just called for regular butter or shortening. I felt like the unsalted butter combined with the 1/4 teaspoon of salt that is already in the recipe was the perfect level of saltiness. If you used salted butter, you might get even better results.