Has anyone made the White Chocolate and Peppermint Cookie Brittle from the December issue of Bon Appetit? I just made it and it is much crunchier than I had anticipated. I had anticipated more of a big soft cookie that would be broken into pieces. I guess the word 'brittle' does indicate a crispy cookie. Just wondering if anyone else had tried it and, if so, what the results were. The flavor is good.