Oatmeal Cookie Crumble

Crunchy bits of oatmeal cookie. Just real good. Tons of uses. Put it on ice cream. Swirl into some blondie batter. Put it between cake layers. Microwave some peaches or berries and sprinkle this on top to make a lazy fruit crumble. Throw it on top of some muffins before you bake them. You can even blitz it up with some peanuts, or into some coconut oil and make it into an oatmeal cookie spread.

Ingredients

• 4 tbsp Unsalted Butter
• 4.25 oz Grapeseed Oil or other neutral oil
• 4 oz Granulated White Sugar
• 7 oz Light Brown Sugar
• 2 tsp Vanilla Extract
• 2 tsp Diamond Crystal Kosher Salt or 1 tsp Table Salt
• 1 large Egg
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 7 oz All-Purpose Flour
• 7 oz Old Fashioned Rolled Oats
• 2 oz Chopped Nuts (pecans and walnuts are my favorite)

Directions

1. Preheat oven to 350ºF, and line two baking sheets with parchment paper.
2. In a large bowl mix butter, oil, sugars, vanilla, salt until combined. No need to cream anything.
3. Add the egg and stir to combine.
4. In a separate bowl whisk flour, baking soda, baking powder, then add to dough.
5. Fold in the rolled oats and chopped nuts.
6. Let dough rest for 60 minutes, so the flour and oats can absorb the moisture in the dough. It will be much crumblier after resting, which is exactly what we want.
7. Scatter dough in crumbles over 2 parchment lined baking sheets and bake until evenly golden brown, or a little longer if you want them extra crispy. Start checking them around the 14 minute mark, since each piece will be a different size and some will start to brown a little earlier than others.
8. Cool completely on pan for about 30 minutes, then transfer to an airtight container. You can break them up into smaller crumbles now, but I prefer to leave them larger just in case I want them later.