Peanut Brittle Cookies

Total Time: 43 mins Preparation Time: 30 mins Cook Time: 13 mins

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

Recipe

• 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 ½ 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.