My dad is a huge fan of peanut brittle and toffee-like treats. These cookies combine a crunch and sweetness that I am sure he would appreciate - I will have to make him a batch over Christmas.
They are gluten-free but they don’t have any replacement flours or xanthan gum. Sometimes I think recipes that don’t try to substitute the “real thing” for something else are best. Meatless burgers, flourless cake, and dairy-free ice cream will never be as good as the real thing.
Adding chunks of full SKOR chocolate bar’s to desserts has never led me astray. It’s the ultimate in gluttony, but I figure if you are going to indulge in dessert then it may as well be delicious.
1/3 cup salted butter (melted and set aside)
1 1/2 cups rolled oats
½ cup of ground oats (grind in a food processor)
1/2 cup granulated sugar
1/4 cup brown sugar
1/8 tsp sea salt
1 tsp vanilla extract
1 egg
2 SKOR bars broken into small chunks
1) Melt the butter and set aside to cool slightly.
2) Place oats (whole and ground) in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
3) In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg.
4) Stir this egg mixture into the oat mixture and add chocolate chips or raisins (if used), mixing with your hands or a large wooden spoon to work in the ingredients.
5) Chill the dough about 30 minutes.
6) Preheat oven to 350ºF.
7) Line baking sheet with parchment paper.
8) Bake for 8-12 minutes, until edges are slightly browned.
ENJOY!
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