Oatmeal Butter Brittle Cookies
Making a pan of brittle is as easy as making a batch of cookies. We made it rich and rewarding with success in mind; you just keep thinking about the yumminess of every bite, and how surprisingly clean your kitchen will stay the whole time.
- 2 cups Large Flake Quaker® Oats or Quick Quaker® Oats (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
- 1 cup chopped dry roasted or lightly salted peanuts
- 2 cups (12 ounces) semi-sweet chocolate chips, divided
How to make it
- Heat oven to 350°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. 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.
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