These oversized, undulating, oaty-butterscotchy-toasty cookies get their crispy-edges and chewy center from a few essential moves. It may feel cruel to have to wait, but the dough MUST rest overnight. “By chilling in the fridge, the dough ‘cures,’ and the sugar further dissolves, contributing to a chewier texture,” Claire explains. “The rest also allows the flour to fully hydrate and the fat to solidify, so you get the most pleasing spread and wrinkly surface during baking.” If you’d like to skip making the pecan brittle, substitute 8 oz. (227 g) toffee bits, such as Heath Bits o’ Brickle (often found in the baking aisle of the supermarket), instead. You should still toast the pecans and grind half into the flour mixture, then add the rest to the dough along with the toffee bits and remaining oats.
This recipe was adapted from Claire Saffitz’s new cookbook, ‘Dessert Person, Recipes and Guidance for Baking with Confidence.’
