Peanut Brittle Cookies
Recipe from Better Homes and Gardens
This peanut-studded sweets recipe features crunchy, buttery peanut brittle encased in a soft, chewy oatmeal cookie.
Yield: about 24 cookies
Prep Time: 20 mins
see savings1/2 cupbutter, softened
see savings1/4 cupshortening
see savings1 cuppacked dark brown sugar
see savings1/2 teaspoonbaking powder
see savings1/4 teaspoonbaking soda
see savings1 teaspoonvanilla
see savings1 1/4 cupsall-purpose flour
see savings1 1/4 cupsquick-cooking rolled oats
see savings4 ouncesbittersweet or semisweet chocolate, chopped
see savings1 cupcrushed peanut brittle
Line 2 cookie sheets with foil and grease the foil; set aside.
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the rolled oats, chopped chocolate, and 1/2 cup of the crushed peanut brittle.
Drop dough by rounded teaspoon 2 inches apart onto the prepared cookie sheets. Flatten each mound slightly.
Bake in a 350 degree F oven for 8 minutes. Remove cookie sheet from oven. Sprinkle with remaining 1/2 cup crushed peanut brittle, carefully pressing in slightly. Bake for 4 to 5 minutes longer or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Makes about 24 cookies.
Per Serving: cal. (kcal) 175, Fat, total (g) 9, chol. (mg) 19, sat. fat (g) 4, carb. (g) 23, fiber (g) 1, pro. (g) 3, sodium (mg) 67, Percent Daily Values are based on a 2,000 calorie diet