Crisp, buttery oat brittle
cookies topped with chocolate.
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) NESTLÉ® TOLL HOUSE® Semi-Sweet
Chocolate Morsels - divided use
- Heat oven to 350°F
(175°C). 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
morsels 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.
Makes 4 dozen.
Nutritional Information:
1 cookie: 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.
