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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 4 |
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From BHG Ingredients:
1/2 cup butter, softened |
1/4 cup shortening |
1 cup packed dark brown sugar |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1 egg |
1 teaspoon vanilla |
1 1/4 cups all-purpose flour |
1 1/4 cups quick-cooking rolled oats |
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped |
1 cup crushed peanut brittle |
Directions:
1. Line a cookie sheet with foil; grease the foil; set aside.
2. In a bowl, beat butter and shortening using an electric mixer on medium to high speed for 30 seconds.
3. Add in brown sugar, baking powder, and baking soda; beat until combined.
4. Beat in egg and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer; stir in any remaining flour with a wooden spoon.
6. Stir in the oats, chopped chocolate, and 1/2 cup of the crushed peanut brittle.
7. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.
8. Flatten each mount slightly ; bake at 350° for 8 minutes.
9. Remove cookie sheet from oven; sprinkle each cookie with some of the remaining crushed peanut brittle, carefully pressing brittle slightly into cookies.
10. Bake 4-5 minutes more until edges are lightly browned.
11. Cool on cookie sheets for 2 minutes.
12. Transfer to wire rack and let cool.
13. Storage: place in layers separated by waxed paper in an airtight container; cover.
14. Store at room temperature up to 3 days; freeze up to 3 months.
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