Jenn De La Creme

• 1 lb unsalted butter, room temp
• 1/2 cup Vanilla Extract
• 1 1/3 cup golden brown sugar
• 4 yolks
• 2 cups flour
• 4 cups old-fashioned oats
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp Himalayan pink salt
• 1 tsp cinnamon

Preheat your convection oven to 350° with the fan setting on low

Fit your stand mixer with the paddle attachment. Add butter and sugar and mix until it’s creamed

Meanwhile, add oats, flour, baking powder, baking soda, cinnamon and salt to a separate bowl and mix to combine.

Add the egg yolks and vanilla extract to the butter mixture. Once it’s been thoroughly mixed, gradually add the dry ingredients and mix until combined.

Separate your dough into 4 large balls arranged on 2 large sheet trays. Flatten into 1/2″ disks.

Bake for 20-22 minutes, or until cookies are a deep golden brown and aren’t soft in the middle.

Remove from oven and cool completely. Break your cookies apart into smaller pieces and place in your food processor, blend until your crumbs are small and consistent. Store in an airtight container for up to 2 weeks.

Recipe yield: 3 quarts (around 4 crusts)

Note: this recipe can easily be made gluten-free (and often is!) I substitute the all-purpose flour for