This year was a good year for baking books. I didn’t get to see them all, or bake from them, but one that I got a preview of before it was released wasDessert Person经过Claire Saffitz。She may be familiar to you because of her tenure in the在BonAppétit测试厨房and more recently,her very popular online videos那but reading through the book, I learned that she just happened to have gone to Harvard, was a graduate student in French food history in Montreal, studied pastry atEcole Ferrandi在巴黎,并在现在关闭的工作Springrestaurant, which jolted me back that era in Paris when a younger generation of chefs was opening restaurants and changing the game in France (sometimes,controversially),focusing on fresh ingredients and putting their own mark on French cuisine.

这就是我对她的书的看法。克莱尔几乎改变了糕点游戏。保存的柠檬被添加到辉煌的柠檬蛋白蛋糕中,巧克力和榛子丰富Galette des Rois,咖啡发现了咖啡味的咖啡蛋糕。(以前没有人想到这一点?)但是这些燕麦和山核桃果仁脆饼干对我来说听起来如此美好,我决定开始与他们开始。

I should also note that I was surprised to get a shout-out in her book. I never dreamed any of those whippersnappers with their newfangled video programs even paid any attention to me. But Claire kindly gave me props (andJames Beard)鼓励她的五香柿饼蛋糕。所以不要把我算出去!

Dessert Person当然,当然,甜点食谱,而且像克莱尔一样,我是一个总是甜点的人。我也是,当人们说“我不能烘烤”时,我也沮丧,因为它真的只是在食谱和追随食谱之后。一杯(100克)的燕麦是一杯(100克)的燕麦。为了使事情更轻松,克莱尔通过所有食谱谈论你,在你去的时候提供了许多指导和提示,必要的不止一个人。但是当我制作这些饼干时,我有一些问题......我发现了,在下一句话中得到了回答。

Not all the recipes in the book are easy, though. But she’s extremely diligent in letting you know both the active time and total time it’ll take you to put together each dessert. (I never know how people figure those out, but I’m glad someone else knows how to do it.) She also assigns a rating to each recipe, from 1-5, or Very Easy to Very Challenging. But flipping through the book, a majority of the recipes fall between “very easy” and “moderate.” Even better, while some may call for an ingredient, like preserved lemons or turmeric, most of the recipes include things either you likely already have on hand, as I did for this recipe, or things you can find in any well-stocked supermarket. Thank you Claire!

People ask me how I can tell if a cookbook is good even before I’ve made anything from it. From a baking standpoint, if an author is specific about certain details and tells you what to look out for, and sometimes what they’ve tried that didn’t work, you can be assured the recipe was well-tested. And not to sound like a broken record, but when I test recipes I try them with various amounts of flour, baking powder, sugar, eggs, butter, cream, etc., before I land on the one that I consider the best version. When others say to people who want less butter or whatever in a dessert with “Just eat less!” I agree that’s usually a better strategy than cutting back on things the recipe developer slaved over to reach their published conclusions, i.e.; the book.

(Sorry to take a moment here for just a little public service announcement: I made the pecan praline that you see above a few days in advance and it was impossible not to sneak a bit every now and then. Okay…it was more often than “now and then” so if you’re okay with a little math, you may want to make a little more. Just so you know, you’ll need about 2 cups/300g to make the recipe. You could probably sneak a few pieces for yourself which won’t affect the recipe, but I was dangerously close to going over that allotment.)

These cookies require a few steps but as the headnote says, “…the point of jumping through all these baking hoops is that you’ll be happy you put in the effort” when they’re done. I knew I was on the right path after I made the brittle, which was easy, but yes – it was a step. The brittle requires you to heat up sugar and butter – but no thermometer is needed – then add the nuts and spread it out until the mixture is cool. Half the brittle is ground up with oats and flour and the other half is added to the cookie dough so there are melting pockets of praline running through the cookies.

There’s also browning of butter and doing everyone’s least favorite kitchen project: hauling out the food processor. I don’t know why but I guess it’s because it’s something that’s not used very often for most of us, so we store it away until we need it. Then, when you do need it, it’s that big, bulky thing with the feed tube sticking out of the top and that overly long cord that seems to wrap its way around whatever is near it, that gets dragged out of the cabinet and you mentally calculate if the cord is long enough so you can safely haul out the food processor without yanking out the blender or sack of flour the cord is hooked around, or if you need to stop and free up the cord.


当我分配面团时,我想,“哇,这些饼干很大!”然后我记得,“......哦,那些古怪的美国人”,实现了他们是美国大小的饼干。在我做完之后,我看到了克莱尔posted a videoof making these cookies and she goofed and made them the wrong size, and started cutting the portioned cookie balls into thirds, etc. to get them to the size indicated in the book. I tested them using half the amount of dough recommended per cookie, making notes on the various cooking times (a few photos above) as I went, and they came out just fine.

Like Norma Desmond in Sunset Boulevard who was told, “You used to be big” when they counted her out, and replied “Ibig. It’s the pictures that got small.”



一种dapted fromDessert Person: Recipes and Guidance for Baking with Confidence经过Claire Saffitz
此外,克莱尔的原始配方需要一个few pans, a stand mixer, and a food processor. If you don't have a stand mixer, the dough can easily be made by hand, in a large bowl with a spatula. I haven't tried it but you may be able to use a blender to pulverize the oats and praline; it might be necessary to stop the blender a few times and stir things up to make sure it all gets crushed properly. If it's not absolutely smooth, I wouldn't worry too much about it. But if you use a blender, let me know in the comments how it works out
最后,请注意,饼干面团在烘烤前休息12小时。如果你迟早烘烤,那么世界将不会结束,但是建议为Chewier Cookie拒绝至少几个小时来冷却它们。
Course Dessert
祭品 18.cookies

For the pecan brittle

  • 1 1/2cups (140g)whole pecanscoarsely chopped
  • 3/4cup (150g)granulated sugar
  • 4.汤匙(55g)unsalted butter
  • 2tablespoons
  • 1/2teaspoonbaking soda
  • 1/2teaspoonflaky sea salt or Diamond Crystal kosher salt

For the cookie dough

  • 8.ounces (230g)unsalted butter分开(半应该是冷的)和立方
  • 1 1/3cups (175g)flour
  • 2teaspoonsflaky sea salt or Diamond Crystal kosher salt
  • 1teaspoonbaking soda
  • 2cups (200g)老式滚动的燕麦(不是即时或快速烹饪)
  • 3/4cup (150g)(packed) dark brown sugar
  • 1/2cup (100g)granulated sugar
  • 2largeeggs(冷,不室温)
  • 1到2teaspoonsvanilla extract

To make the pecan brittle

  • 将烤箱预热至350ºF(180ºC)并用羊皮纸,硅胶烘焙垫或轻微涂抹的箔线线。将山核桃涂在另一个烤盘上,在烤箱中烤面包,在烘烤过程中搅拌,直至它们在金色的金色棕色和味道味,8到10分钟。从烤箱中取出并留出冷却。
  • 在一个小或中等平底锅中,将砂糖,4汤匙黄油和水结合在一起。有1/2茶匙(每种)小苏打和盐测量并靠近。通过中等热量煮沸,偶尔搅拌耐热刮刀,直至糖溶解。继续烹饪,无搅拌,但旋转锅保持混合物均匀烹饪,直到它变得深深的琥珀色颜色,类似于一杯咖啡,加入一杯牛奶,这将需要8至10分钟。
  • 熄火,马上加入核桃pieces until well coated, then quickly stir in the baking soda and salt. Still working quickly, scrape the mixture on the prepared baking sheet and spread it as evenly as possible. Set aside to cool completely. Once cool, chop the brittle into pieces the size of large peas with a chef's knife. (If you plan to finish making the cookie dough later, store the brittle bits in an airtight container, preferably somewhere where you won't be tempted to snitch them!) You want to use all the brittle, including all the little tiny bits left on the cutting board too.

To make the cookie dough

  • Place half (4 ounces/115g) of the (cold) cubed butter in a bowl of a stand mixer and put the other half in a medium skillet or saucepan. Melt the butter over medium heat, stirring and scraping the bottom and sides of the pan frequently with a heatproof spatula. The butter will start to sputter and foam, and then begin to brown. Keep cooking the butter just until you see browned bits floating it in. Remove from the heat and pour it over the cubed butter in the mixing bowl, scraping any and all brown bits in the pan into the butter. Let cool for about 30 minutes, until the two butters start to become solid again.
  • 虽然黄油正在冷却,将面粉,盐和小苏打放入食品加工机中。脉冲一次或两次,然后加入1杯(100g)的燕麦和一半(〜1杯/ 150g)的切碎的悬浮蛋白。脉冲直到成分在一起精细研磨。
  • 将桨叶连接到立式混合器中并将棕色和砂糖加入碗中,并在中速混合两分钟,但不会常长,混合物(这可能导致饼干太多涂抹过多),直至彻底结合和光滑。
  • 用刮刀刮下碗的侧面,然后加入鸡蛋和香草,混合1分钟,然后在面粉/燕麦/脆性混合物中搅拌并继续混合,直至没有干斑。您可能希望停止混音器并用手执行此最后一步,因此成分适当地组合。加入剩余的山核桃脆位和燕麦并搅拌,直到它们与面团合法。
  • Scoop the dough into 1/4 cup (2oz) rounds on a parchment covered small baking sheet. (You can also make them half that size. See headnote.) Cover the dough tightly and refrigerate for 12 hours, or up to 4 or 5 days.
  • 为了烘烤饼干,将烤箱预热至350ºF(180ºC)。将烤箱架放在烤箱的底部和顶部三分之一,并用羊皮纸排出两个烤盘。将6轮面团均匀地间隔开(通过至少3英寸/ 7cm)在烤盘上烘烤并烘烤饼干,在烘烤过程中旋转烤盘,从前面转动,从顶部切换烤盘在烤箱中的底部架子,直到它们在边缘周围的顶部和深金色的棕色,大约16分钟。(在Claire的书中,她说16到20分钟,所以最好地用他们的颜色来判断它们,而不是依靠精确的分钟。)
  • 让饼干冷却5分钟,然后将它们转移到电线冷却架上。在烤盘上烘烤其余的饼干,如果它仍然有点温暖,那没关系。只要意识到在温暖的烤盘上烘烤的饼干可能需要更少的时间来烘烤。



  • Sharon Wichmann
    February 16, 2021 12:56pm


  • Deloris
    February 16, 2021 1:55pm

    I loved your description of why one might not want to use the processor. All of it is so true. Your emails give me morning laughter. Thank youReply

    • 2月16日,2021年2:29下午2:29

      I used to say, “If you leave your food processor on the counter, you’ll use it more often.” But space is always an issue and in reality, I don’t think people use them as much as, say, the coffee machine : ) so now I tuck mine away and get a little anxious when I have to take it out (!)Reply

      • 劳拉
        2月27日,2021年12:43 AM

        It never occurred to me not to keep my food processor out, but I have little counter space and I might stash it now! I only use it maybe once a month… Now I, too, can curse getting it out.

  • February 16, 2021 1:55pm

    could I substitute the butter for applesauce. I usually do for other recipesReply

    • February 16, 2021 2:25pm

      I don’t know but if you give it a try, let us know how they turn out!Reply

    • Janice Moio.
      February 16, 2021 10:32pm

      Coming from a Baker’s daughter … Applesauce is a good substitute in cakes .. I would not change the recipe as baking is a science… cookies have a different structure than cakes.
      Butter is actually good for you in moderation rather than margarine or other substituted synthetic.☕Reply

  • Susan
    2月16日,2021年1:56 PM

    I’ve had great success making nut brittles with King Arthur’s microwave recipe. Is there any reason why I can’t use a different brittle in this recipe than making it again?Reply

    • February 16, 2021 2:28pm


      • adriana gutierrez.
        February 16, 2021 3:20pm


  • Sandra
    February 16, 2021 2:59pm


    • valerie
      2月16日,2021年10:53 PM

      Yes! I think the pecan brittle sounds amazing!Reply

    • huv123
      February 22, 2021 11:37am

      I ate the brittle and now I have to do another batch so I can make the cookies. It only started with a taste and BOOM.Reply

  • adriana gutierrez.
    February 16, 2021 3:19pm

    OMG these look deadly!Reply

  • CHN
    2月16日,2021年3:21 PM

    “… and coffee finds its way into a Coffee-flavored Coffee Cake. (How come no one’s thought of that before?)”

    I would like to point you (and your readers) to one of the greatest cake recipes ever: Coffee Coffee Cake with Espresso Glaze, from “Great Home Desserts” by Richard Sax. It’s a true standout in a book of mostly standout recipes.

    Stuff has always “been done before.” The fascination is in watching things evolve. Like the cookies above, which do indeed look wonderful. Thank you.Reply

    • 2月16日,2021年5:01 PM


  • Cathy
    February 16, 2021 4:00pm

    I’m loving “Dessert Person” but haven’t tried this cookie recipe yet. I had borrowed it from the library (I read e-book cookbooks when I’m missing dining out) and it was so good I ended up buying it. I highly recommend her Blood Orange and Olive Oil Upside-down Cake too. It’s as pretty as the picture on the cover, and a cake that gets better as it sits on the counter for a few days is ideal for a two-person household.Reply

  • 鸢尾花
    February 16, 2021 4:18pm

    David, what you say about the food processor is what I say about the stand mixer. I’ve had an 11 cup Cuisinart food processor for years; it stays at the corner of my L-shaped counter. I use it almost daily. The stand mixer, on the other hand, is far too big for me to put anywhere OR store. My question is this: When a recipe calls for using “a stand mixer with the paddle attachment” is it appropriate to assume I can use my electric hand mixer, which fits nicely in a drawer?Reply

    • Lee
      February 16, 2021 4:28pm

      Thanks for posting that question. Storage space is a real issue for many of us – even those of us with a pretty good “batterie de cuisine”. Whenever I see “in the bowl of a stand mixer” my heart sinks. Dorie Greenspan recipes often say “or with a hand mixer.” BTW. We love you David! Your blog has made the pandemic bearable.Reply

    • 2月16日,2021年下午5:00

      Usually a hand mixer is fine although some heavy-duty batters and recipes (like marshmallows) require a mixer with a strong motor. For this recipe, you can use a hand mixer or even mix it by hand.Reply

  • Kimberly Golden
    February 16, 2021 4:33pm

    You’re not out of the game, you are invaluable! Thank you!Reply

    • Soozzie.
      2月16日,2021年10:24 PM


      mic dropReply

  • February 16, 2021 4:41pm

    Even during Covid, I am part of a cookie exchange. This Christmas, I made these cookies, and while very laborious, they are wonderful. Won’t make them often, but will keep them for special occasions. I am one of the few people not enamored with chocolate, so these are perfect for me.Reply

  • 科里罗斯
    February 16, 2021 5:16pm

    My food processor is always out on the counter even with a not so big kitchen. These cookies sound marvelous so I will give them a try. For me a meal is never complete without dessert! Your blog is always so enjoyable David, thank you.Reply

  • Catherine
    February 16, 2021 5:55pm

    Love the way your descriptions are very informative yet light and sometimes very funny.

  • 一种manda
    February 16, 2021 6:23pm


    • February 17, 2021 4:46pm


    • Catherine McK
      February 17, 2021 6:01pm

      My aunt who does a lot of gf baking made them and said she thought they would work with gf flour. Let us know if you try and I’ll do the same? (I recipe tested for this cookbook pre-celiac diagnosis and it has been a major source of sad that I can’t fully appreciate it now!)Reply

  • Susan
    February 16, 2021 6:44pm


  • Linda
    February 16, 2021 7:54pm

    David, your recipes are always worth lugging out the food processor.Reply

  • Elizabeth
    2月16日,2021年8:32 PM

    I made these based off of her video on YouTube. I cannot begin to tell you how unbelievably beyond delicious these are. Outrageously delicious!!! I have never tasted a cookie like this before. Ever!!! And I eat a lot of cookies!!! I, like David, could not stop eating the praline. It melts in your mouth with a crunch. Imagine that in a cookie?!!!! It takes a little more time, but so very worth it!!! We have some still in balls in the freezer, and after baking them, they still are the best things I have eaten!! David, you chose the best cookie to share!!! xoReply

    • valerie
      February 16, 2021 10:56pm

      Ok I was already planning to make these based on David’s commentary, but you just totally convinced me! Now my mouth is watering just thinking about that praline!!!Reply

  • 龙那
    2月16日,2021年8:35 PM


  • February 16, 2021 8:40pm

    Can I leave out the baking soda? I don’t care for the texture it gives to the caramel.Reply

    • February 17, 2021 4:19am

      It’s not a brittle without the use of baking soda. Makes it porous, and hence easier to grind. I wouldn’t do it the first time were I you.Reply

  • 格兰贾
    February 16, 2021 9:35pm

    When I had to downsize to a condo and lost my dream(large kitchen) I included a 3 story appliance garage for my processor, toaster oven, microwave, blender and stick blender, and a pop-up toaster. (Toaster ovens do not make good toast.) And underneath that counter is my large, 7 qt. Kenwood mixer on a spring loaded pull up shelf. And very large bowls are nested underneath. I takes a little rearranging to get to some of these appliances but not any heavy lifting. And 2 very large drawers next to all this have all the baking ingredients. Almost don’t miss my large kitchen.Reply

  • 一种nn
    February 16, 2021 9:53pm

    I don’t mind hauling out the food processor. It’s the cleaning of the different parts, with all their nooks and crannies, that deter me.Reply

  • 海伦
    2月16日,2021年10:01 PM

    I love Dessert Person! I’ve made four of the recipes, which is something of a record for me. The focaccia, maple walnut buns, chocolate wave cake and forever brownies have all met with rave reviews and requests for more.Reply

  • 希望安德森
    2月16日,2021年10:30 PM

    I can’t wait to try this recipe! As for food processors, I’ve always had one on the counter and use it for all my baking. Because the food processor does everything beautifully–except for beating egg whites, for which I use a hand held mixer–I prefer it to a stand mixer.Reply

  • 林恩
    February 16, 2021 10:41pm


    • February 17, 2021 8:46am


  • Roy
    2月17日,2021年12:57 AM

    I’d like to give these a go as they look wonderful and sound delicious.

    I do have a question about the measurement of the nuts.

    “1 1/2 cups (140g) whole pecans, coarsely chopped”

    那是1 1/2杯整个山核桃,然后切碎或是1 1/2杯切碎的整个山核桃?

    Thanks in advance for any help.Reply

    • February 17, 2021 8:45am

      Yes, it’s “1 1/2 cups of whole pecans” then “chopped.” When a recipe is written like that with a comma, such as “1 cup of flour, sifted” you measure the flour then sift it, as opposed to “1 cup sifted flour.”Reply

      • nancy schemanski.
        2月17日,2021年8:32 PM

        谢谢你的澄清!我一直想知道 - 如果我看那个小逗号,我应该知道更好。Reply

    • Colleen
      February 19, 2021 11:49pm


  • irene
    February 17, 2021 1:21am

    Just baked these delicious cookies today. Made both the small and large ones and followed the baking times as per David’s recommendations and the texture was wonderful. They are well worth the extra little effort. Ordered Claire’s cookbook too. Thank you David for all your diligent and hard work delivering consistently superb recipes.Reply

  • Dale
    2月17日,2021年1:39 AM

    I haven’t even read the recipe yet but I love your writing so much. Thank you for so much levity… literally and I guess bakinglyReply

  • 马琳A.纽曼

    大卫,你在开玩笑吗??? !!!
    我的饼干面团现在在冰箱里required 12 hours, but this recipe is insane. I’ll let you know if it was worth it after I bake and eat some. If they’re not over the top fabulous I’m going back to Jacques Pepin’s Quick & Simple cookbook.Reply

    • 2月17日,2021年9:55 AM

      I was a little daunted by the recipe (which Claire does make clear in her headnote that it’s a challenge) but there are no difficult techniques and it’s really just three components: Make the brittle and chop it, brown the butter and grind oats and praline to make the dough, the portion the dough to bake later.Reply

      • 玛琳纽曼
        2月17日,2021年3:41 PM

        I was teasing just a little, but the pandemic is a primary reason why I would spend this much time on a recipe. Actually, my neighbor, Bruce, and I take turns sharing the results of recipes from YOUR cookbooks. We’re both fans.Reply

        • 2月17日,2021年3:44 PM

          没关系。I knew you were likely being a little tongue-in-cheek — I wouldn’t have shared the recipe if I didn’t think it was worth trying, but honestly, if you just made the pecan brittle, you’d be super happy – and you could share that with your neighbor…! ; )Reply

          • Marlene
            2月18日,2021年7:12 PM

            Oh, David. The cookies are out of the oven and I did everything possible wrong: I couldn’t get my food processor to work(operator error) so I didn’t do that step; I over baked the first batch and they’re crusty on the bottom (burned?). BUT I have now decided that I have just made a tasty granola! (I’m going back to your no-fail ,for me, cookbooks.) AND I’m NOT gifting any of these to Bruce and Steve. I like them too much.

  • angelina

    I had some store-bought pecan caramel cookies I enjoyed so much that I wanted to make cookies with that flavours for over a week now, you must be a witch to share this recipe now! Definitely will try!Reply

    • Vasantha.
      February 17, 2021 6:37pm

      I was thinking on similar lines… like using Trader Joe’s pecan pralines.Reply

  • Roy
    2月17日,2021年6:30 PM

    Thank you for the clarification on the measurementReply

  • 肯德尔
    February 17, 2021 6:57pm

    Hi David…..These cookies are chewy, crunchy and delicious! My only negative is that mine came out way too salty….I used 2 tsp of flaky salt per the directions…..could I cut that back by 1/2 and not impact the overall texture and structure of the cookies?Reply

    • 2月17日,2021年7:26 PM


  • JM
    2月17日,2021 9:11 PM

    伟大但杯子测量请从这些中继续前进。如果我可以在美国食谱中改变一件事,那将是这个 - 如果你必须使用它,那么我判断那些至少把它放在括号中的人。它已被其他地方覆盖,但烘焙时,烘焙是如此开放,这真的没有地方Reply

    • February 18, 2021 8:53am

      I was one of the first to write in both systems of measurement and it takes me a while to do and write all the conversions. So would be更多的如果每个人都可以安顿下来,快乐。在美国拥有3.5亿人口,食谱作家难以押卡在使用杯子和汤匙的人身上。在美国有一场运动,我在我的一本书中写了一篇关于我的一本书(以及为什么没有),并且有一本书写了一本书为什么美国没有去公制as well.Reply

    • jane
      February 19, 2021 10:23pm


  • deborah Wadsworth
    February 17, 2021 10:33pm

    刚刚在最近的Wallstreet Journal文章中看到了你的热巧克力配方。和奉承提到你最近的书。嘿 - 没有比这更有的更有名胜!Reply

    • 2月18日,2021年8:50 AM

      Well…in that article, the my hot chocolate recipe was the star. But I’m happy to take second-billing! ;)Reply

  • Jennifer

    我今天做了这些,但我用榛子,因为我没有山核桃。饼干很好,但我怀疑他们会因为山核桃的更多黄油性质而更好。在将面团休息4小时后,我制作了12个小的。我将根据指示休息剩下的面团,看它是否改善了他们的味道。最后,我确实使用了我沉重的Breville Blender,它完美地工作。对于所有原因,我不拥有食物处理器,他们看起来像一个野外的清洁。Reply

    • 2月18日,2021年8:50 AM

      Thanks for letting us know the blender works! And yes on pecans. Their flavor is very special and really shines in these cookies.Reply

  • Steven Pendleton
    February 18, 2021 9:01am

    Hi David, and greetings from the land DownUnder.

    • February 18, 2021 9:15am

      一种few other people commented on/questioned that. Jennifer mentioned she used hazelnuts which were fine but she agreed pecans had the right “buttery” taste for the cookies. They are worth hunting down if you can as they really shine here but walnuts would probably be the best swap-out. (A few people mentioned macadamia nuts but someone noted they exude a lot of oil when cooked so they may not be the best bet.)Reply

    • huv123
      February 22, 2021 11:38am


  • 一种untiemjo
    February 18, 2021 3:58pm

    Just wondering why only 1/2 the butter is browned? Is there such a thing as too much browned butter?? I think not.Reply

    • February 18, 2021 6:35pm

      If you want to give it a try with all browned butter, you could. However when you brown butter some of the moisture is cooked off so it may throw off the recipe. But if you try it, let us know how it turns out!Reply

  • 考拉
    February 18, 2021 4:18pm


    • February 18, 2021 6:36pm


    • Jim
      2月24日,2021年3:24 PM

      I used a Black and Decker mini food processor (2 cup capacity) and did two batches for the brittle and oats (half of the brittle for this step and 1/2 c. oats in each). I didn’t see any real need to food process the flour/salt/baking soda, as long as I didn’t need the flour to make things run smoothly. It seems to have been a good solution. (I don’t have a big food processor, and my Black and Decker, more than 20 years old, is no longer made. So at some point in the future I may need a different solution.)Reply

  • lillibet
    February 19, 2021 4:18pm

    I thought I had read the recipe thoroughly, but I mistakenly added ALL the dry ingredients – sugars, all the oatmeal, everything except the second half of the brittle – to the mini processor (in batches) and proceeded to grind them all together. Oops! What to do? I went ahead and creamed the butter, added the eggs and vanilla, and then the ground dry mixture. When baked, they spread a bit more than they would have otherwise, and the texture is more uniform without the whole flakes of oats, but they taste wonderful. I will try them again as written!Reply

  • Marianne
    February 19, 2021 9:15pm

    I regularly make pistachio brittle and would like to use it in this recipe. By weight, how much should I add to the mixture to make the 18 cookies?Reply

  • Colleen
    February 20, 2021 12:02am

    FWIW – if you find the whole recipe to be too daunting, just make the brittle. It is to die for.
    I found the cookies a bit salty, even with diamond kosher salt. I would go with half next time and I tend to be a salt person.
    If my cookies had come out thicker as shown in the photos, it might not have been a problem, but I would chop the brittle a bit more finely next time. I am fine with having the occasional big chunk of brittle sticking out of a cookie, but they would be prettier if I had chopped the brittle smaller.Reply

  • February 20, 2021 11:31am


  • 蒂姆
    February 20, 2021 6:31pm

    Okay, maybe I’m missing something here or possibly it’s already been addressed in comments and I didn’t see it. If so, I apologize in advance. The recipe calls for two cups of rolled oats and only addresses adding one cup to the food processor. When is the second cup added! Thanks!Reply

    • 蒂姆
      February 20, 2021 6:39pm

      Ha! Nevermind…. would help If I read more carefully. I see it now!Reply

  • debbie
    February 21, 2021 2:44am

    我犹豫了一下,当我意识到我需要搅拌机,my food processor. But thankfully I carried on. The brittle was OK, but the dough with the brittle is over the top fantastic. My dough balls are in their 12 hour time out. Hopefully some will make it to the oven!Reply

  • Melissa
    2月21日,2021年4:32 AM

    I made these for Christmas, and they were a fabulous! My husband’s coworker even announced that was a cookie he would PAY for. It was time-consuming, but s worth it. You’ve just about convinced me to make them again.Reply

    • February 21, 2021 8:17pm


  • deb
    2月21日,2021年12:46 PM

    I wanted to like these. As a fellow Ferrandi graduate, and as a big fan of the mesquite choc chip cookies, I had high expectations, but neither my husband nor I could swallow a single mouthful. Just far, far too teeth clenchingly sweet for us. Half a kilo of sugar in just 18 cookies? They’re too salty and too sweet. This isn’t a health moan, it’s a flavour one. Heidi Swanson’s mesquite recipe makes far more cookies, and has a lot less sugar. I guess, in general, that European taste buds are a bit different, as I’ve encountered this before when using some American baking books. Though, David, I have a number of your books and use them regularly, especially the absolutely brilliant Perfect Scoop.
    On the tech side, 2 cups of oats in this recipe are equated to 200g, and in the mesquite recipe on this site it’s 160g, which is quite a big difference. I always measure by weight.Reply

    • February 21, 2021 7:25pm

      I used Claire’s weight measurement for oats here which is different than mine. At some point, things would be a lot easier for us recipe writers if everyone decided on one system of measurements and these questions wouldn’t keep coming up in the differences. Ben Mims wrote an article recently in the LA Times about the weight of a cup of flour which was great. I’ve been considering only doing one system since it’ssomuch easier than to do and test all the conversions.

      I’ve also had Americans tell me they’ve found macarons too sweet as well as Kouign aman (and to me, those sugaryescargot.morning pastries are too sweet for me), so guess it’s just a difference in taste for certain pastries.Reply

      • deb
        2月21日,2021年9:28 PM

        你好大卫,谢谢你的回复。我绝对ag)ree that tastes vary – some macarons are def. too sweet for me too. I just weighed the oats, and your conversion is a lot closer to the result I got (83g). Maybe the lesson for me in this is to use cups in recipes that are likely to have been written in cups and ignore the conversions, as these may not have been as rigorously tested? Though, just to be clear, your own conversions work every time for me. But then again, I know that you test all your recipes very thoroughly. Best wishes. DReply

  • February 24, 2021 6:20pm

    I’m feeling like I definitely NEED to make these…and because I really love any sort of chocolate chip oatmeal cookie, I’m wondering if adding dark chips or chopped dark chocolate would simply be too over-the-top evil…Reply

  • 丹尼斯的混合物
    February 25, 2021 12:34am

    My very first ever comment on your site. So ya know, I check here regularly and use this page occasionally as a dessert divination site..that is, I say to myself…”well, I have these lemons so what new thing will I make with them?”checking with DL…and then you have just posted a perfect lemon almond snack cake, which gets so much better with age. Seriously!! Thank you for all of your recipes I have used with full confidence for several years!! But these cookies, which I made for my birthday the other day, were well worth all of the steps and appliances required. The brittle is fantastic btw. I baked off a dozen small scooped cookies after 2 hours chilling and then the rest of the 1 1/2 X recipe dough the next day. The next day texture was more chewy with better melded flavor!! Also, I added a bag of chocolate chips and chocolate chunks…it was my birthday after all! That chocolate addition really exalts this recipe for me. Wow, the comment right before mine asked about chocolate ….yes…absolutely. I think they’re necessary and nothing evil about it..lol!! Heavenly cookies…thank you again!!Reply

    • Julie Conason
      February 27, 2021 9:13pm

      Whoo-hoo! Thanks for sharing about the addition of chocolate. I’m excited about making these.Reply





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