Oatmeal Butter Brittle Cookies
Here's a unique cookie the whole family will love! The winning combination of oats, roasted peanuts and semisweet chocolate give this crisp, buttery cookie brittle great flavor and texture.
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) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
- Preheat oven to 375°F (190°C).
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oats and Buncha Crunch. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 8 to 10 minutes or until very lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 4 dozen cookies.
Nutritional Information Per Serving (1/48 of recipe): Calories 120, Calories From Fat 65, Total Fat 7g, Saturated Fat 3.5g, Cholesterol 10mg, Sodium 40mg, Total Carbohydrates 14g, Dietary Fiber 1g, Protein 2g, Total Sugars 8g.
Recipe and photograph provided courtesy of The Quaker Oat Company.