Oatmeal Butter Brittle Cookies
- 2 cups Quaker Oats (quick or old fashioned, uncooked)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 pound (2 sticks) butter or margarine, chilled and cut into pieces
- 1 cup powdered sugar
- 2/3 cup firmly packed brown sugar
- 1 1/2 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup chopped dry roasted or lightly salted peanuts
- 2 cups (12 ounces) semi-sweet chocolate chips, divided
- Heat oven to 350 degrees F. Line two cookie sheets with aluminum foil.
- In large bowl, combine oats, flour and baking powder.
- Add butter; beat on low to medium speed of electric mixer until crumbly.
- Add sugars, water and vanilla extract.
Beat on low speed until dough starts to form. By hand, stir in peanuts.
- Divide dough in half. Place half on one cookie sheet; flatten with lightly floured
hands into 13 x 9-inch rectangle.
- Repeat using remaining dough and second cookie sheet.
- Bake 22 to 25 minutes or until golden brown, rotating cookie sheets after 12 minutes.
- Place cookie sheets on wire racks.
- Sprinkle 1 cup chocolate chips evenly over each large cookie. Let stand 2 to 3 minutes.
- With spatula or knife, spread softened chocolate evenly over cookies.
Cool completely. (Refrigerate 15 minutes to set chocolate, if necessary).
- Remove large cookies from cookie sheets and peel off foil. Break each large cookie
into 24 pieces.
- Store tightly covered.
Yield: 4 dozen
Recipe and photo used with permission from: Quaker Oats