The great thing about Claire hating cleaning her food processor so much is that you KNOW she’ll only ask you to get yours out if absolutely necessary. Appreciate it, Claire.
Try vacuum sealing the cookies next time, idk how that would affect the texture, but I'm from Ca and I ordered Christmas cookies last year from halfsies cookie company in NY, they were delicious!
The fact that she recommends a different cookbook at the end of every episode is just another proof of the class act she is. Thank you so much, Claire, for your beautiful content
Chop up a snicker bar and put it into the batter. I made some oatmeal cookies this way the other day but I ate the dough raw ( apple sauce recipe) i got too excited amh. Made enough for 10 cookies but only cooked 3.
Update: I have finally finished prep on the cookies. I’m slow I know, in the fridge they go! Tomorrow I will put them in the oven! Side note: please be careful durning the brown sugar stage. It made a pop sound and it freaked me out 😂 keep a cloth near by for protection
@@kiniean i think you meant brown butter! but yum; i was just thinking about making these today. do you think i could add raisins to make them oatmeal raisin cookies? hope your cookies turn out well! (and i love making brown butter, although my first time was hella scary lmao)
there’s a huge flaw in this recipe. claire doesn’t account for the huge amount of pecan brittle you’ll eat before you get a chance to put it in the batter.
I know! 😂 I have to make another batch of that anyway because it turned out kinda gritty. Guess mine got a bit crystallized. Not sure what I did wrong. But this way I can eat the first batch. 😅
don’t know if it’s common across all videos but can I just say how much I appreciate the time stamps on the video? it’s so thoughtful, especially if you’re following the recipe and need help with one specific step
Yes! I also appreciate them putting the recipe in the description. Some channels won't do that so that you'll watch the video, but I can't always sit through or skip through the video to get to the recipe (although I will for Claire).
@@aprylcanales3310 agreed! And while it can definitely be useful to see someone do something in order to learn, I do like reading the recipes as well so that I can make sure what I’m doing is 100% correct especially when it comes to measurements.
Other bakers have a strong claim to being the best. Also, subjectivity is pretty significant here. Bakers have different styles, in what they like and how their desserts are.
@@SS_DT Maybe! Once upon a time, I really thought I could get much closer to the "best" recipes or ingredients, or the best that I could attain or whatever, by searching like crazy or testing a lot. True story, I spent more than 14 hours looking for a birthday cake recipe for my boyfriend a few years ago. Yet, over time and baking more, I came to realize how much subjectivity matters. I have never come across a singular, definitive "best," but found several great recipes having notable strengths and suiting certain occasions. Claire is an incredible baker and communicator, but I find Sally's Baking Addiction is often good at pleasing children and crowds. Stella Parks' frostings are killer for people with a discerning palette, but they taste too much like butter for me. Claire certainly has a style when it comes to baking, and it may not be as amenable to children, milk chocolate lovers, etc. as Sally Baking's Addiction.
I'm a broke college student with no food processer. I used a blender to grind my oats. I had it on low and pulsed it with just the oats in and every couple pulses I would take the pitcher off the base and shake it to get the oats from the top that didnt blend mixed in. Blending up the brittle was a bit harder but I just added a little at a time and it worked pretty good. You can use a blender but don't line your pan for the brittle with foil, lol.
@@Johnny-ci8mw i thought the batter was a bit salty (not overly) but once the caramel in the cookies melted in the oven and they came out I honestly thought they couldve used a touch more.
@@Johnny-ci8mw I might be a little too late to help with your salt issue, but it depends on the brand of salt. If you're using Morton, use half what her recipe says (she uses Diamond)
@@leeannthon8554 That was the issue. I’m going to make them again with half the amount of salt I used. My cookies didn’t turn out anyway because I didn’t wait for the brown butter to set enough. They came out very flat, soggy, and salty :( I will try again.
I think in one of the BA videos she was in, she mentioned it's just spent vanilla beans, high proof grain alcohol, and maybe some store bought extract to get it started. You have to let it sit several months before using, I've got a jar going in my pantry and just throw in a vanilla bean pod any time I use the seeds for something else :)
The best butter is the butter you shake at home. Place high quality, local creme into an old, clean tomato sauce jar. Do 100 jumping jacks. Take out the clumps and rince with ice cold, sea salted water. Get your girlfriends clean stockings and squeeze out the other liquid. There. The best butter in the whole damn world. You will eat butter crackers messing around with this butter! Amen.
@@shermansherbert2570 Doubtful tbh. I guarantee Claire thought of the idea herself because she genuinely loves other humans in general. That much is very obvious when you consider she left her very successful seat at BA because she disagreed with everything that was going on.
@@TheSwauzz Her saying “another Penguin Random House author” is kinda the giveaway that it’s a contractual thing, but I imagine she’s choosing to highlight BIPOC cookbook authors within her obligations :)
My love turned to obsession when Claire said "If you need to, eat some of the raw dough, and then chill the rest." I had already decided to make a double batch of the brittle so I could eat half of it before the cookies.
Normal person: Oh, I measured wrong. I guess I'll just make slightly smaller cookies. Dessert person: I guess I need to break out the scale and mash cookies together until they're perfect.
Honestly I don't know how a professional baker confuses 2oz of volume and weight. Like maybe your cookie dough is supposed to weigh exactly the same as water, but probably not. I'm guessing she means 2oz by weight judging by the final size, so a 2oz scoop won't really help anyway. I mean really you can do any size you want, just keep an eye on the oven and make them all the same size.
@@senormoll it happens a lot There was a baking competition at my school(part of ACF preliminaries) and the instructions, said "scale them to be 2oz" The judges didn't write them, so they didn't know if the instruction meant "use a 2oz scoop", "weight 2oz of dough" or "the finished product must be 2oz". All of these are plausible options, as the first two, would be about maintaining consistency in size, while the last involves understanding how much water(by %) is lost when bake goods are baked. I chose to use a 2oz scoop and still won the competition. We actually did have more explicit instructions for our Baguettes and they needed to be scaled so the resulting baguettes were 11-12oz. in order to do that, you have to scale them up to almost 14oz.
@@senormoll That confused me too. If I see a baking recipe that says use "2oz" of dough I would 100% interpret that to be by weight. It seems like she even confused herself lol
I actually really like the lack of intense camera light everywhere. Much more homey, cozy and natural. Took me a bit to get used to the lesser amount of quick transitions and sound effects but it suits Claire and her relatively calm personality
Right? There's a reason we're all following her after the BA split, because we love Claire! It wasn't BA that was bringing in the views, it was the people like her that we all fell in love with
@@brianjoselit7777 Yeah it's totally not BA/Conde Nast's fault for deciding they'd rather scupper their channel than pay their non-white cast for being on camera. It's all those damn liberals wanting to see people who do the same job get paid the same wage. Go back to parler.
Watching her talk to Rick is kinda bittersweet. It’s nice to see them together, but it bums me out to see everyone from BA go their separate ways. I’m sure some of it was on camera personas and editing, but it seemed like most of the test kitchen really enjoyed working with each other.
Next time it would be nice for Claire to add links to the people she chats with and the books she recommends. It’s a better shoutout when we can find where they are online.
sohla is on binging with babish rick has a show on food52 i think brad and chris are still with BA i havent seen the rest of them anywhere so they might still be with BA but cant confirm
omg these were truly THE BEST oat cookies I’ve ever made and so worth all the steps. I don’t have a food processor so I used a blender but one ingredient at a time. The oats did fine but my pecan brittle got a little stuck and then started to become almost like pecan butter. Simply added it to the wet ingredients and it still turned out amazing! I was only able to refrigerate for about 6 hours? They were still wonderfully chewy and bet would’ve been better if I had more time to chill them longer. Can’t wait to make more goods from your book! ❤️
Claire's craftsmanship takes me out everytime there's just something about her that tells you she loves what shes doing and shes very particular about every single aspect of it..
I got dessert person as a early Christmas present. I have already made 7 of the recipes. Everything is amazing. Such a well written book. I have loved everything. The oatmeal pecan brittle cookies are the best cookies I’ve ever had.
Great recipe, can’t wait to try. Pro tip: buy a high end FP i.e. Breville or Kitchen Aid Pro. These have water tight lids which means to clean, simply blend hot water and soap for 30 sec and rinse, no scrubbing or messy clean up.
Just made these cookies and the Coffee Coffee Cake out of Dessert Person today. As Claire says “I don’t think I’ve ever had a better cookie.” These are legit worth all the prep and cleanup. They’re both crunchy and chewy with incredible flavor. Literally the best cookie I’ve ever eaten. Thank you!
New BA is so annoying. New BA: ohh look we have brown people now ! Old BA: am I a joke to you? They totally missed the point. They already had people of color.
I love reading all the wonderful comments of love and support! High fives to everyone! I agree wholeheartedly with everything her tribe says. Claire is the best! Sometimes I forget the day of the week because of Covid but the moment I realize it's Thursday I would literally break my fingers getting to her channel!!! Thanks Claire!
These are INSANELY good. I make them all the time. Totally worth all the equipment and steps. They freeze really well, so it's easy to pop a couple in the oven and have freshly baked cookies.
@@meme9272 pretty sure she knows the difference, but in generalizations of measuring a scoop, the relevancy just doesn’t matter. It wasn’t a need for precision.
That's a ... nice? sentiment, but I think she would prefer that you bake for her. And by "bake for her" I mean that metaphorically. Don't try to deliver your baked goods to her at home.
After I bought “Dessert Person” I immediately started flagging all the recipes I wanted to make (even though they all look amazing). After watching this video I decided to make these cookies this weekend. Let me just tell you... they are beyond worth the effort. Honestly one of the best cookies I’ve ever had. I also made the coffee cake from the book this weekend as well. That was another home run. Love Dessert Person... Love This channel... Love Claire!
@@dacutestdimples Right!!! I am definitely tripling the batch and freezing them next time. I have baked a hot cookie from my freezer stash every night since I made this recipe.
Stirring encourages crystallization, so swirl. Yes, crystallizing by scratching the bottom of the vessel is done a lot in the sciences. The phenomenon is magical. Thanks!
This was one of the first recipes from Dessert Person I’ve made, and EVERYONE that I’ve given them to absolutely loved them. I’ve made them at least 3 times in the last month!
@@TheSwauzz it’s run by the government. Lacking of ingredients, space, and equipment ( sometimes). And if you’re a resident or a citizen you need to pay a small amount but if you’re in a visa you need to pay $15k. But like I said I learned a lot from Claire from all of her bon appetit videos and to this.
I bought the book after seeing an article about this cookie recipe, made it Friday night to cook on Saturday, it is soooooo good!!! I think I f'd up the pecan brittle, but it still turned out great. Looking forward to trying out the brown butter sage sable recipe next.
"Kinda looks like concrete." Technically, concrete is any coarse aggregate held together by a binder. So it IS a concrete - the brittle and oats are the aggregate and the rest of the dough is the binder.
@@iphris_in_words Adam Rapoport the head of Bon appetit got outed for wearing a racist costume at a Halloween party a while ago and then chefs started talking about the race problems that they had
@@iphris_in_words and POC who made contributions to the BA RUclips channel were either not getting paid or not getting paid the same as the white contributors.
I'm happy that she's really friends with her BA colleagues. This is my first time watching Chef from BA. I still love all of the Chefs in BA hope they're all doing great.
This is literally the best cookies I’ve ever made, my whole family loves it and the whole making process of these cookies is such an amazing feeling like it lifts up your soul *(guys you have to chill the dough!!it’s important)
I love how she introduces other cookbooks written by poc female authors at the end of every video! Especially considering how the whole BA Test Kitchen saga fell apart.
@@jb76489 Yes, you are clearly right, this white woman is being discriminatory towards white people by recommending poc authors bc is not like the other 90% of the video is about the recipe of a white person... oh wait it is! She can share any kind of author, but her focusing on poc is good bc is showing others that there is so many different ways and voices that are not like hers
@@TheKaito15 “ not like the other 90% of the video isn’t about a white person” except it’s not about a white person because they’re white, it’s about Claire because this is her channel And I don’t care how you want to justify your racism, I believe any and all discrimination based on immutable traits such as race, sex, sexual orientation etc are bad. If you disagree that’s your problem, have fun being on the same side as the kkk
The fact that in every one of these videos something unexpected happens and Claire has to improvise, makes the recipes and the concept way more relatable than any other food content. Thanks Claire!
@@whitealliance9540 not in NY, but I feel this. I also suffer a great deal from a lack of storage space. But there's always a way to make the kitchen space work!
I am not joking when I say these are the BEST cookies I have ever had. I have been baking for years and these are out of this world good. I only chilled for a few hours and still turned out amazing so I believe chilling the full time period they will be life changing. GO MAKE THEM NOW.
"cookies and Check enclosed" we love to see people being paid for their time like they're supposed to. Even though Rick is a good friend that probably would have done it for free that's so cool to see.
@@penelopepalm I feel like it was an oversight, she was showing what the package looked like when opened and the note was only on the screen for like 1 second
@@penelopepalm i disagree. Seeing the check encourages people to pay people, and to get paid more often for the work they put in, no matter how friendly the coworkers are. This is good thing, a hopeful thing, especially after the atrocity that happened at Bon Appetit
I have now made these cookies for two family occasions. I have been told that I can only bring these cookies from now on and that I need to bring enough for everyone to take home doggie bags. Thank you so much for this amazing recipe. I have watched every episode of Dessert Person. I love your recipes and the way you explain everything is very approachable.
@@suchasweety138 for the most part, yeah. If you have a YT Premium subscription the creators get a cut of the amount you pay (proportional to your watchtime). But otherwise, they get paid through the ads that play during the videos.
so cool that Vin is the producer/Director, it shows the Claire we know and love and I can tell she feels comfortable on camera and also keeps some of the former Bon Appetit videos which were very cool
I love that her kitchen is real, maybe more accurately to say, it is imperfect like every kitchen of every person I have every met. The 'I can't find this so use this instead' stuff is great and putting things on the trash can because well...it's a flat surface and sometimes you need to improvise. I hope that when Claire 'upgrades' to another kitchen/location she doesn't loose this part of the show that lets us see what to do when you don't have a staged chefs kitchen and also to feel like we are in her kitchen watching her really cook and not just showing us how everything is perfect all the time like so many other channels make us feel.
These look so good! Loved seeing Rick at the end, he always seems so kind, and as soon as you mentioned browning the butter it made me think of his chocolate chip cookie recipe, which was the first recipe I ever browned butter for by I was always afraid of burning it. Will definitely try this
on the real, my dough is chilling and I’m so stoked, it tastes insane update: MAKE. THESE. they are SO worth the insane amount of dishes. ridiculously good
I made these from the article that came out a couple weeks ago - and you make it look so much easier! I think the benefit for me now is seeing what you meant by the colours for the butter and the caramel. These cookies are incredible warmed up with a scoop of vanilla ice cream on top! Edited to add: to mail cookies, I saw someone wrap two cookies together in saran wrap (2 to each little bundle) and then put some padding in amongst them inside the container. That helped keep the cookies from rattling to crumbs!
I don’t know why I love the animated intro so much. It captures the relationship between Claire and Felix so well. Like she knows he’s a little mischief maker jumping up all over the kitchen is all “bad kitty”, but when the cameras aren’t rolling you can tell he probably gets away with it a lot more, like in the last shot. Well done to the animator being able to bring that to life like that.
Omg, Claire!! This was the FIRST time I’ve ever made caramel, and I DID IT!! I was grinning ear to ear when I realized it worked!! Also, cookies are currently chilling in the fridge and am going to bake them first thing in the morning. I CANT WAIT!!
I always liked oatmeal cookies, but hated the raisins. So recipes like these really are appealing to me, I still remember the oatmeal choco chip cookies my HS Eng teacher used to bake, they were so good 🤤
Thanks for watching! What are your favorite holiday cookie recipes?
Polvorones 😊
thumbprint cookies! hardly fancy, but I grew up making them every Christmas Eve to leave out for Santa.
Cakey dense chewy chocolate chip cookies
For some reason I only eat chocolate peppermint cookies around the holidays! Love them.
Chocolate crackle cookies, for sure
The great thing about Claire hating cleaning her food processor so much is that you KNOW she’ll only ask you to get yours out if absolutely necessary. Appreciate it, Claire.
Which is great because I also hate cleaning my food processor.
thanks Claire!
Food processors can go in the dishwasher!
@@Bidens_Diaper If only I had one XD
@@Bidens_Diaper If i need a machine to make cookies, might as well buy machine made cookies!
RICK WAS SUCH A PLEASANT SURPRISE
So glad to see a Rick cameo!
I'm glad they're still friends
So was Nadiya
SPOILER
and she's trying to send him cookies! AAAAAAHHH TOO CUTE
I wanna be Claire's neighbour /guinea pig
Oh god I’d end up so fat. But so happy.
I thought you meant her actual guinea pig, that probably wouldn't be too bad either
Try vacuum sealing the cookies next time, idk how that would affect the texture, but I'm from Ca and I ordered Christmas cookies last year from halfsies cookie company in NY, they were delicious!
Where do I sign up? 💜❤️💜
Oh god me too
Claire casually pulling out her homemade vanilla extract is the biggest flex I've maybe ever seen.
vodka, vanilla pods and vanilla extract. Gotta try making my own one of these days!
It was the dried out one from BA kitchen I think. She said she was gonna make an extract from it so it does not go to waste.
you're here as well i-
Psh whatever, my homemade vanilla is from vanilla beans my mom grew and cured. 😂 I’m not kidding, but I am EXTRA.
there's easily $100 worth of pods in there and that's what scares me
Claire stressing over the cookies being 2 ounces is the most Claire Saffitz thing I've ever seen
Right???
Lol
When I made these. I figured I should try for 2 ounces too and the result was a perfectly even amount of cookies! hooray
I was yelling at the screen tbh 😆 but yes, so much classic gourmet makes energy 😍
Harvard? girl and pro baker doesn't know? or mention that 2 oz volume is not exactly 2 oz of mass. Mr. Saffitz should get a refund.
The fact that she recommends a different cookbook at the end of every episode is just another proof of the class act she is. Thank you so much, Claire, for your beautiful content
Rick and Claire together warmed me cold bitter heart so much
This is my 2020 mood.
I didn’t think I needed oatmeal cookies today but now I’m making oatmeal cookies.
Chop up a snicker bar and put it into the batter. I made some oatmeal cookies this way the other day but I ate the dough raw ( apple sauce recipe) i got too excited amh. Made enough for 10 cookies but only cooked 3.
Update: I have finally finished prep on the cookies. I’m slow I know, in the fridge they go! Tomorrow I will put them in the oven!
Side note: please be careful durning the brown sugar stage. It made a pop sound and it freaked me out 😂 keep a cloth near by for protection
@@kiniean i think you meant brown butter! but yum; i was just thinking about making these today. do you think i could add raisins to make them oatmeal raisin cookies? hope your cookies turn out well! (and i love making brown butter, although my first time was hella scary lmao)
@@kiniean good brown butter tip 😊
@@asteroidshower You should definitely be able to add raisins or craisins, no problem!
there’s a huge flaw in this recipe. claire doesn’t account for the huge amount of pecan brittle you’ll eat before you get a chance to put it in the batter.
I know! 😂 I have to make another batch of that anyway because it turned out kinda gritty. Guess mine got a bit crystallized. Not sure what I did wrong. But this way I can eat the first batch. 😅
"Claire, what's your favorite recipe in the book?"
Claire: "Yes."
don’t know if it’s common across all videos but can I just say how much I appreciate the time stamps on the video? it’s so thoughtful, especially if you’re following the recipe and need help with one specific step
Right? I didn’t expect anything less from the creative mind that brought us the recipe matrix.
:)
Yes! I also appreciate them putting the recipe in the description. Some channels won't do that so that you'll watch the video, but I can't always sit through or skip through the video to get to the recipe (although I will for Claire).
@@vcross05 great work, Vinny! 😊
@@aprylcanales3310 agreed! And while it can definitely be useful to see someone do something in order to learn, I do like reading the recipes as well so that I can make sure what I’m doing is 100% correct especially when it comes to measurements.
Claire is the best baker. BUT Her humor and cats sold me.
Other bakers have a strong claim to being the best. Also, subjectivity is pretty significant here. Bakers have different styles, in what they like and how their desserts are.
@@nadiahassan569 ok
@@nadiahassan569 You may want to consider that you took this comment too seriously, my friend.
Every time lol
@@SS_DT Maybe! Once upon a time, I really thought I could get much closer to the "best" recipes or ingredients, or the best that I could attain or whatever, by searching like crazy or testing a lot. True story, I spent more than 14 hours looking for a birthday cake recipe for my boyfriend a few years ago. Yet, over time and baking more, I came to realize how much subjectivity matters. I have never come across a singular, definitive "best," but found several great recipes having notable strengths and suiting certain occasions. Claire is an incredible baker and communicator, but I find Sally's Baking Addiction is often good at pleasing children and crowds. Stella Parks' frostings are killer for people with a discerning palette, but they taste too much like butter for me. Claire certainly has a style when it comes to baking, and it may not be as amenable to children, milk chocolate lovers, etc. as Sally Baking's Addiction.
I'm a broke college student with no food processer. I used a blender to grind my oats. I had it on low and pulsed it with just the oats in and every couple pulses I would take the pitcher off the base and shake it to get the oats from the top that didnt blend mixed in. Blending up the brittle was a bit harder but I just added a little at a time and it worked pretty good. You can use a blender but don't line your pan for the brittle with foil, lol.
Question. Did your batter turn out salty? Mine is salty and I’m nervous I did something wrong. I’m baking them tomorrow so we will see.
@@Johnny-ci8mw i thought the batter was a bit salty (not overly) but once the caramel in the cookies melted in the oven and they came out I honestly thought they couldve used a touch more.
Some of the brittle stuck to my wax paper
@@Johnny-ci8mw I might be a little too late to help with your salt issue, but it depends on the brand of salt. If you're using Morton, use half what her recipe says (she uses Diamond)
@@leeannthon8554
That was the issue. I’m going to make them again with half the amount of salt I used. My cookies didn’t turn out anyway because I didn’t wait for the brown butter to set enough. They came out very flat, soggy, and salty :( I will try again.
I WANT A VIDEO ABOUT THE HOMEMADE VANILLA CLAAAIIIIRRRREEEEEEE
I think in one of the BA videos she was in, she mentioned it's just spent vanilla beans, high proof grain alcohol, and maybe some store bought extract to get it started. You have to let it sit several months before using, I've got a jar going in my pantry and just throw in a vanilla bean pod any time I use the seeds for something else :)
That video is up now!
@@laurenweaver-swartout2429 it doesn’t have to sit for several months if you use extract, she said she adds it so she can use it right away
ruclips.net/video/Ni1S-CF-ATk/видео.html&ab_channel=ClaireSaffitzxDessertPerson
I would die for Claire Saffitz Dessert Person.
Me too!
I smell a new hashtag.
#IWDFCSDP
We all would. I think it's a club. Someone should make jackets and T-shirts.
Can we change it to "I Would Die For Claire From Her Home Kitchen?" #IWDFCFHHK
Like to get Saffitz a Kerrygold Irish butter sponsorship
The best butter is the butter you shake at home. Place high quality, local creme into an old, clean tomato sauce jar. Do 100 jumping jacks. Take out the clumps and rince with ice cold, sea salted water. Get your girlfriends clean stockings and squeeze out the other liquid. There. The best butter in the whole damn world. You will eat butter crackers messing around with this butter!
Amen.
I live in Ireland and I feel weirdly proud when our butter gets praised. We have a museum about it.
@Tabby Road You've seen our cheese, we're trending in the right direction lol
@Tabby Road I'm horrified!
@Tabby Road Are you sure you didn't just accidentally try the unsalted stuff?
Love how Claire suggests other cookbooks she thinks are good and supports other chefs from various backgrounds.
It might actually be contractual / or part of paid agreement. (Not saying it isn’t a genuine plug though)
Nadiya's book in great and she has a Netflix show.
I just said a similar thing before I read your reply. 🤓
@@shermansherbert2570 Doubtful tbh. I guarantee Claire thought of the idea herself because she genuinely loves other humans in general. That much is very obvious when you consider she left her very successful seat at BA because she disagreed with everything that was going on.
@@TheSwauzz Her saying “another Penguin Random House author” is kinda the giveaway that it’s a contractual thing, but I imagine she’s choosing to highlight BIPOC cookbook authors within her obligations :)
My love turned to obsession when Claire said "If you need to, eat some of the raw dough, and then chill the rest." I had already decided to make a double batch of the brittle so I could eat half of it before the cookies.
I basically ate a whole batch of the brittle before I even got to making the cookies! Lol
Good for you for doing your own thing.
Easy Sunny. You just want a cookie. Maybe just Aaaaa-Peace?
I’ll see myself out.
Hire Brad please XD
oMGOD 2 of my favorite persons on RUclips
You're just jealous, you want to flight and eat whatever the country has to offer, did yah?
Sunny!! I love your show. You are the best!!
☺️☺️☺️☺️
Normal person: Oh, I measured wrong. I guess I'll just make slightly smaller cookies.
Dessert person: I guess I need to break out the scale and mash cookies together until they're perfect.
She's going with 2 oz volume at first then trying to hit 2 oz weight when baking. confusing for some
This is the way.
Honestly I don't know how a professional baker confuses 2oz of volume and weight. Like maybe your cookie dough is supposed to weigh exactly the same as water, but probably not. I'm guessing she means 2oz by weight judging by the final size, so a 2oz scoop won't really help anyway. I mean really you can do any size you want, just keep an eye on the oven and make them all the same size.
@@senormoll it happens a lot
There was a baking competition at my school(part of ACF preliminaries) and the instructions, said "scale them to be 2oz" The judges didn't write them, so they didn't know if the instruction meant "use a 2oz scoop", "weight 2oz of dough" or "the finished product must be 2oz".
All of these are plausible options, as the first two, would be about maintaining consistency in size, while the last involves understanding how much water(by %) is lost when bake goods are baked.
I chose to use a 2oz scoop and still won the competition.
We actually did have more explicit instructions for our Baguettes and they needed to be scaled so the resulting baguettes were 11-12oz.
in order to do that, you have to scale them up to almost 14oz.
@@senormoll That confused me too. If I see a baking recipe that says use "2oz" of dough I would 100% interpret that to be by weight. It seems like she even confused herself lol
I actually really like the lack of intense camera light everywhere. Much more homey, cozy and natural.
Took me a bit to get used to the lesser amount of quick transitions and sound effects but it suits Claire and her relatively calm personality
She's so self conscious about every little thing she said
Don't worry Claire we love you
Right? There's a reason we're all following her after the BA split, because we love Claire! It wasn't BA that was bringing in the views, it was the people like her that we all fell in love with
I think Claire is just casually always self-aware and wants to mean what she says. She doesn’t just say stuff just to fill-in the space or the air.
"sorry that sounded really bossy" girl no it's ok, you can give us instructions :(((
If the Woke Police killed your last job you'd be self conscious too
@@brianjoselit7777 Yeah it's totally not BA/Conde Nast's fault for deciding they'd rather scupper their channel than pay their non-white cast for being on camera. It's all those damn liberals wanting to see people who do the same job get paid the same wage. Go back to parler.
Watching her talk to Rick is kinda bittersweet. It’s nice to see them together, but it bums me out to see everyone from BA go their separate ways. I’m sure some of it was on camera personas and editing, but it seemed like most of the test kitchen really enjoyed working with each other.
What's ba?
@@shailjaagarwal8419 Bon Appetite Test Kitchen
Next time it would be nice for Claire to add links to the people she chats with and the books she recommends. It’s a better shoutout when we can find where they are online.
sohla is on binging with babish
rick has a show on food52
i think brad and chris are still with BA
i havent seen the rest of them anywhere so they might still be with BA but cant confirm
@@sabbathjackal and gaby! just look up her full name on yt
omg these were truly THE BEST oat cookies I’ve ever made and so worth all the steps.
I don’t have a food processor so I used a blender but one ingredient at a time. The oats did fine but my pecan brittle got a little stuck and then started to become almost like pecan butter. Simply added it to the wet ingredients and it still turned out amazing! I was only able to refrigerate for about 6 hours? They were still wonderfully chewy and bet would’ve been better if I had more time to chill them longer.
Can’t wait to make more goods from your book! ❤️
Claire's craftsmanship takes me out everytime there's just something about her that tells you she loves what shes doing and shes very particular about every single aspect of it..
“sorry that sounded bossy” claire forgot she used to run gourmet makes like the circus show it was and she was the ring leader
Shut up
@@rollei35mm Wwhat?
@@rollei35mm get real
Naa shut up
and we loved it.
I got dessert person as a early Christmas present. I have already made 7 of the recipes. Everything is amazing. Such a well written book. I have loved everything. The oatmeal pecan brittle cookies are the best cookies I’ve ever had.
I want to buy it but is it in gramms too? I sadly cannot find info on that thanks ☺️
Great recipe, can’t wait to try. Pro tip: buy a high end FP i.e. Breville or Kitchen Aid Pro. These have water tight lids which means to clean, simply blend hot water and soap for 30 sec and rinse, no scrubbing or messy clean up.
Everyone happy for Rick and I'm here like 'Vinny! Who's better than us, bud?!'
Same. I think I actually squealed when it showed Vinny. Not a pretty sound from a 54 year old man!
I notice the popup graphics & I immediately recognized Vinny's work. Went to the description & yup, produced by Vincent Cross. Good for him !
Wait it just hit me!! WE'RE SEEING VINNY'S FACE!
@@snowdjagha or half of it, anyway. Like Batman can show half his face but no one could tell who he was. Vincent Cross is... Covid Man!
"If you need to, eat some of the raw dough" I'm glad Claire and I are on the same page regarding needs vs wants
I really liked how this channel is almost like a companion piece to the book, with page numbers and everything! Love you Claire
Tip: Make extra brittle. It's really good and will hold you over the until the next day 🙂
Thank you, brilliant idea! Otherwise there may not be enough for the cookies.
I could not make the brittle until now. Any tips?
Just made these cookies and the Coffee Coffee Cake out of Dessert Person today. As Claire says “I don’t think I’ve ever had a better cookie.” These are legit worth all the prep and cleanup. They’re both crunchy and chewy with incredible flavor. Literally the best cookie I’ve ever eaten. Thank you!
Claire Saffitz on her own, generates more views than the new Bon Appetit.
And I am here for it.
I had to see this comment to know there was a new BA because I just watch the old BA crew on their new channels.
I am not a fan of the new BA, but love all the old favorites on their own. Clare is great.
New BA is so annoying.
New BA: ohh look we have brown people now !
Old BA: am I a joke to you?
They totally missed the point. They already had people of color.
Did she quit/fired BA or something? I was thinking I hadn't seen her in half a year or more.
@@zwordsman she resigned after the whole scandal.
So sad Rick didn’t get his cookies!
Glad we got to see him though
ruclips.net/video/AWJO8h1ujxo/видео.html
I love reading all the wonderful comments of love and support! High fives to everyone! I agree wholeheartedly with everything her tribe says. Claire is the best! Sometimes I forget the day of the week because of Covid but the moment I realize it's Thursday I would literally break my fingers getting to her channel!!! Thanks Claire!
"The cookies didn't make it to Rick and came back broken". 2020 is the worst.
The DEA must have tried one and said there is no way there aren't drugs in these.
that was so :(
These are INSANELY good. I make them all the time. Totally worth all the equipment and steps. They freeze really well, so it's easy to pop a couple in the oven and have freshly baked cookies.
I appreciated the “if you need to eat some of the raw dough” like how did she know
Claire: has degrees from Harvard and McGill
Also Claire: realizes that brittle is called brittle because it is... brittle.
we love you Claire ❤️
Harvard??? damn
She also thinks that fluid ounces and ounces in weight are the same? Or am I the dumb one
@@meme9272 pretty sure she knows the difference, but in generalizations of measuring a scoop, the relevancy just doesn’t matter. It wasn’t a need for precision.
this is what makes claire saffitz the most relatable chef on the internet
ruclips.net/video/2w6njs6NGRs/видео.html😙😙😙
i would die for claire from claire’s home kitchen
That's a ... nice? sentiment, but I think she would prefer that you bake for her.
And by "bake for her" I mean that metaphorically. Don't try to deliver your baked goods to her at home.
GopherAtl lmaoo it’s just a saying. it was created by the youtuber “mike’s mic” to show off how much we appreciate claire
@@GopherAtl chiiilllllllll
IWDFCFCHK
After I bought “Dessert Person” I immediately started flagging all the recipes I wanted to make (even though they all look amazing). After watching this video I decided to make these cookies this weekend. Let me just tell you... they are beyond worth the effort. Honestly one of the best cookies I’ve ever had.
I also made the coffee cake from the book this weekend as well. That was another home run.
Love Dessert Person... Love This channel... Love Claire!
I made these and they are so good. Making another batch tonight to gift away at work tomorrow!
😭😭 girl I ate some of the raw dough this morning and... YOU AINT LYING!! on my third tray in the oven. These are SO good!
Mine are chilling right now, can't wait for my personal cookie tonight :):):):)
@@dacutestdimples Right!!! I am definitely tripling the batch and freezing them next time. I have baked a hot cookie from my freezer stash every night since I made this recipe.
@@gsquilla 🍪 heck yes! I'm putting together cookie tins as gifts so I was able to freeze about a dozen for myself 🤤. Happy warm cookie eating! 🎄❤️
Stirring encourages crystallization, so swirl. Yes, crystallizing by scratching the bottom of the vessel is done a lot in the sciences. The phenomenon is magical. Thanks!
This was one of the first recipes from Dessert Person I’ve made, and EVERYONE that I’ve given them to absolutely loved them. I’ve made them at least 3 times in the last month!
Did you make the brittle or sub the bagged toffee bits? Cause I kinda want to be lazy.
@@prt-b3y Honestly, I bet both would turn out amazing
@@prt-b3y i made them with store bought toffee(also added sliced almonds as my nuts and HOKY COW. MAKE THESE COOKIES NOW.
@@chunk2689 Thanks!!!
If anyone in this world deserved to taste these cookies it was Rick. It's a damn shame he didn't get them. >:(
Rick, is this u?
Claire’s videos are better than my whole year at patisserie school
Damn I felt that...
Like actually? That's so sad if true.
@@TheSwauzz it’s run by the government. Lacking of ingredients, space, and equipment ( sometimes). And if you’re a resident or a citizen you need to pay a small amount but if you’re in a visa you need to pay $15k. But like I said I learned a lot from Claire from all of her bon appetit videos and to this.
i read that as "parasite" school
@@alejandrocervantes3624 same same
I bought the book after seeing an article about this cookie recipe, made it Friday night to cook on Saturday, it is soooooo good!!! I think I f'd up the pecan brittle, but it still turned out great. Looking forward to trying out the brown butter sage sable recipe next.
"Kinda looks like concrete." Technically, concrete is any coarse aggregate held together by a binder. So it IS a concrete - the brittle and oats are the aggregate and the rest of the dough is the binder.
The way Claire says “cookies” is just so endearing.
CuhKIES
@@PimpolloMorales I SAID THE SAME
I mean, in my mind I spelled it just like -cuhKIES-
The way she says "cookie dough" : )
Claire! These look amazing 🤤
Claire said: “I leave BA and TAKE VINNY with me!”
Vinny actually left to work with binging it babish before Bon appetit had their huge controversy
@@Arsenicsquirrel I'm missing out on stuff here... What controversy?
@@iphris_in_words Adam Rapoport the head of Bon appetit got outed for wearing a racist costume at a Halloween party a while ago and then chefs started talking about the race problems that they had
@@iphris_in_words and POC who made contributions to the BA RUclips channel were either not getting paid or not getting paid the same as the white contributors.
Absolutely the best cookie I've ever eaten. These are INSANE. They take a little time but they're really not that difficult.
I'm happy that she's really friends with her BA colleagues. This is my first time watching Chef from BA. I still love all of the Chefs in BA hope they're all doing great.
It’s nice to see Rick again.
he has some videos w food52 as well
@@alwaystired1 Hell, he was in a video on there with Sohla today. I just watched that right before watching this.
I love how she feature her ex-coworkers in her video. We love a supporting queen
How do they taste?
@@fartyfat6539 her co-workers? 😂
Did I just sit here and watch a 5-minute ad so Claire can get her coin? Yeah I did, and I'll do it again.
yasss queen get rich! take my money QUEEN!
This is literally the best cookies I’ve ever made, my whole family loves it and the whole making process of these cookies is such an amazing feeling like it lifts up your soul
*(guys you have to chill the dough!!it’s important)
The little illustrations and animated intro are fantastic! Please pass the compliment on to your creative team. ☺️☺️☺️💕
I love how she introduces other cookbooks written by poc female authors at the end of every video! Especially considering how the whole BA Test Kitchen saga fell apart.
Yeah, the issue isn’t that BA was being discriminatory, they issue is they were doing it wrong, they weren’t discriminating against the right people
@@jb76489 huh?
@@katarinatomac4376 this kind of discrimination is ok because it’s the right kind
@@jb76489 Yes, you are clearly right, this white woman is being discriminatory towards white people by recommending poc authors bc is not like the other 90% of the video is about the recipe of a white person... oh wait it is!
She can share any kind of author, but her focusing on poc is good bc is showing others that there is so many different ways and voices that are not like hers
@@TheKaito15 “ not like the other 90% of the video isn’t about a white person” except it’s not about a white person because they’re white, it’s about Claire because this is her channel
And I don’t care how you want to justify your racism, I believe any and all discrimination based on immutable traits such as race, sex, sexual orientation etc are bad. If you disagree that’s your problem, have fun being on the same side as the kkk
The fact that in every one of these videos something unexpected happens and Claire has to improvise, makes the recipes and the concept way more relatable than any other food content.
Thanks Claire!
Claire setting things down on top of her trashcan because she has no place to put them is a mood. *tiny kitchen problems*
my laptop goes on the trash can while i'm watching cooking videos in the kitchen
My microwave is also a chopping board. I also place a board over the sink and chop there. Nyc is tiny place, one must make due.
@@whitealliance9540 not in NY, but I feel this. I also suffer a great deal from a lack of storage space. But there's always a way to make the kitchen space work!
@@tati.l. Girl I can cook out of a tin can if I have too lol! When you like to cook, you like to cook! Happy holidays
@@whitealliance9540 you too!
I am not joking when I say these are the BEST cookies I have ever had. I have been baking for years and these are out of this world good. I only chilled for a few hours and still turned out amazing so I believe chilling the full time period they will be life changing. GO MAKE THEM NOW.
"Caramelized" is one of the best words in the English language.
This comment was random and unexpected, but I appreciated it. It seems like a shower thought
The fact that Claire and Rick are still chatting makes me so happy!
Claire Saffitz using her platform to uplift others: QUEEN!
I love you Claire! I’m so happy to see you on RUclips again!!
claire is officially a professional cooking channel - she has already-made batches of the things she's doing chilling in the fridge lol
i tried the "blender" thing and it worked well ( having in mind my blender is pretty old)
I also used a blender for the flour/oat/brittle mix. It was a little fiddly, but not bad.
"cookies and Check enclosed" we love to see people being paid for their time like they're supposed to. Even though Rick is a good friend that probably would have done it for free that's so cool to see.
Nice catch
Right?! I saw that too. Very cool
@@penelopepalm I feel like it was an oversight, she was showing what the package looked like when opened and the note was only on the screen for like 1 second
@@penelopepalm i disagree. Seeing the check encourages people to pay people, and to get paid more often for the work they put in, no matter how friendly the coworkers are. This is good thing, a hopeful thing, especially after the atrocity that happened at Bon Appetit
@@chrysanthemilk yeah, it'll only be tacky once everyone is getting paid for their screen time and saying this is needless. We're not there yet!
can we talk about how awesome it is that claire supports different cookbooks each episode?
I love that this channel can directly support Claire and show her true colors!!
Claire: Breaths
Everyone else: I LOVE HER SO MUCH
but i dooooooo
I have now made these cookies for two family occasions. I have been told that I can only bring these cookies from now on and that I need to bring enough for everyone to take home doggie bags. Thank you so much for this amazing recipe. I have watched every episode of Dessert Person. I love your recipes and the way you explain everything is very approachable.
Claire makes me want to have experienced the baking part of quarantine.
It's not too late! Jump on that baking bandwagon & make yourself some delicious Claire cookies!
This video is just 20 minutes of why we love Claire.
RUclips: Skip ads
Me: Hmm, no. NOT FOR CLAIRE.
Gotta help Claire get that coin!
Wait, we have to watch the ads for them to get the money?
@@suchasweety138 for the most part, yeah. If you have a YT Premium subscription the creators get a cut of the amount you pay (proportional to your watchtime). But otherwise, they get paid through the ads that play during the videos.
And watching till the end for any ads that follow!
I feel like i need to rewatch all my creator's videos 🤦♀️
When she trried to find the perfect scoop, I said “yup that’s Claire”
Then she whipped out the scale I was immediately “omg Claire...”
so cool that Vin is the producer/Director, it shows the Claire we know and love and I can tell she feels comfortable on camera and also keeps some of the former Bon Appetit videos which were very cool
Is anyone else freaking about about Fluid Oz. and Weighted Oz.???? Also obsessed with that pot.
I love that her kitchen is real, maybe more accurately to say, it is imperfect like every kitchen of every person I have every met. The 'I can't find this so use this instead' stuff is great and putting things on the trash can because well...it's a flat surface and sometimes you need to improvise. I hope that when Claire 'upgrades' to another kitchen/location she doesn't loose this part of the show that lets us see what to do when you don't have a staged chefs kitchen and also to feel like we are in her kitchen watching her really cook and not just showing us how everything is perfect all the time like so many other channels make us feel.
oatmeal cookies are hit or miss but claire's recipes never miss. these look DELICIOUS!
These look so good! Loved seeing Rick at the end, he always seems so kind, and as soon as you mentioned browning the butter it made me think of his chocolate chip cookie recipe, which was the first recipe I ever browned butter for by I was always afraid of burning it. Will definitely try this
fun fact: Claire's fudgy brownie refcipe calls for 2 tablespoons of vanilla extract, so i think it's fair to say she really does like vanilla extract
two TABLESPOONS? damn
YES! The more vanilla the better! Except for your bank account.
Awww, a moment of silence for the broken cookies that didn’t reach their destination. *RIP* 🍪 😔
F for the cookies.
I love how Claire promotes other author's books at the end of the her episodes!
I saw this in my recommended and immediately clicked. The focaccia was amazing by the way. Crispy on outside soft in the inside
on the real, my dough is chilling and I’m so stoked, it tastes insane
update: MAKE. THESE. they are SO worth the insane amount of dishes. ridiculously good
How many cookies does it make?
@@kaymaya8338 I actually tripled the batch so I couldn’t tell you. also this was a month ago but I got a ton
@@kaymaya8338 approximately 22 cookies based on weight of the ingredients and a 2oz serving per cookie, before they are baked.
Agreed the best cookies I’ve ever had
I made these from the article that came out a couple weeks ago - and you make it look so much easier! I think the benefit for me now is seeing what you meant by the colours for the butter and the caramel. These cookies are incredible warmed up with a scoop of vanilla ice cream on top!
Edited to add: to mail cookies, I saw someone wrap two cookies together in saran wrap (2 to each little bundle) and then put some padding in amongst them inside the container. That helped keep the cookies from rattling to crumbs!
the book is just "Claire's favourite food, the book"
😂 claire going crazy with the size of the cookies is the best thing ever
I don’t know why I love the animated intro so much. It captures the relationship between Claire and Felix so well. Like she knows he’s a little mischief maker jumping up all over the kitchen is all “bad kitty”, but when the cameras aren’t rolling you can tell he probably gets away with it a lot more, like in the last shot. Well done to the animator being able to bring that to life like that.
But it also ignores the other cat that Claire doesn't talk much about.
So it does capture the relationship.
RICK AND NADIYA AND CLAIRE IN ONE VIDEO 🥺😭 MY HEART!
The intro reminds me so much of Gourmet Makes. I don’t know why I get teary eyed by that. I just miss the old BA Test Kitchen family so much.
These videos are my life now. I didn't realize how much I missed Claire content!!!
I hope you can collab with Gaby since she has a youtube channel too :) (her channel is Gaby Melian if you wanna check it out!)
What's her channel name?
@@MsArana it's Gaby Melian!
Thank you!
Looking forward to a Binging with Babish/Stump Sohla collab in the near future hopefully
Also Rick Martinez does videos on Food52
Just made these cookies. 10/10 would recommend, this is now my favorite cookie recipe!
Omg, Claire!! This was the FIRST time I’ve ever made caramel, and I DID IT!! I was grinning ear to ear when I realized it worked!! Also, cookies are currently chilling in the fridge and am going to bake them first thing in the morning. I CANT WAIT!!
I despise oatmeal cookies but I love Claire so here we are.
I always liked oatmeal cookies, but hated the raisins. So recipes like these really are appealing to me, I still remember the oatmeal choco chip cookies my HS Eng teacher used to bake, they were so good 🤤
Just loving that you have your own separate channel ♡♡♡