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Christmas Cookie Brittle Dusted in Edible Gold

(Family Features) - Oh-So Easy Holiday Oatmeal Cookie Brittle. Prepare the most-talked about dessert at your next holiday get-together without spending hours in the kitchen. Guaranteed to impress, Holiday Oatmeal Cookie Brittle is a simple yet creative confection for any office party, neighborhood cookie exchange or seasonal soirée.

Begin with a deceivingly easy crunchy-oat brittle base. The base ingredients are probably on-hand in your kitchen - whole grain Quaker oats, flour, sugar and butter! While the brittle is still warm, blanket it with a bittersweet chocolate layer, and accent with a drizzle of white chocolate. When firm, break into individual pieces; if desired, sprinkle with edible gold dust for an added burst of holiday pizzazz!

For a classic gift idea, divide cookies into small batches and arrange in a tin or box wrapped in seasonal trimmings. Hand-deliver for an eye-catching hostess gift, or proudly display the hand-held dessert at one of your own festive gatherings.

Enjoy the company of family and friends this season as you share irresistible oatmeal cookie brittle! For additional holiday recipe ideas, visit

Christmas Cookie Brittle Recipe

Preparation Time: 30 minutes / Baking Time: 22 to 25 minutes

2 cups Quaker oats (quick or old fashioned, uncooked)

1-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1 cup (2 sticks) cold butter, cut into small pieces

1 cup powdered sugar

2/3 cup firmly packed brown sugar

1-1/2 teaspoons water

1 teaspoon vanilla

2 cups (12 oz.) bittersweet or semisweet chocolate chips

2/3 cup white chocolate pieces

Edible gold dust (optional)

  1. Heat oven to 350°F. Line two large cookie sheets with aluminum foil.

  2. In large bowl, combine oats, flour and baking powder. Add butter. Beat on low to medium speed of electric mixer until crumbly. Add powdered sugar, brown sugar, water and vanilla. Beat on low speed until dough forms.

  3. Divide dough in half. Place one-half on one cookie sheet; flatten with lightly floured hands into 13 x 9-inch rectangle, about 1/8 inch thick. Repeat using remaining dough and second cookie sheet.

  4. Bake 22 to 25 minutes or until golden brown, rotating cookie sheets after 12 minutes. Remove cookie sheets to wire racks.

  5. Sprinkle 1 cup dark chocolate pieces evenly over each large, warm cookie. Let stand 2 to 3 minutes. With spatula or knife, spread softened chocolate evenly over cookies. Sprinkle white chocolate pieces evenly over smooth chocolate on both cookies; let stand 2 to 3 minutes. With the tip of a knife, run through the white chocolate pieces, dragging them into the dark chocolate, making marble-like streaks. Sprinkle with gold dust, if desired. Cool completely. (Refrigerate 15 minutes to set chocolate, if necessary.)

  6. Remove large cookies from cookie sheet and peel off foil. Break each into 24 pieces. Store tightly covered in a cool place.

Makes 4 Dozen. Cook's Tip: Edible gold dust can be found at specialty baking stores.

SOURCE: Quaker Oats

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