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Oatmeal Butter Brittle Cookies recipe

Oatmeal Butter Brittle Cookies.

Crisp, buttery oat brittle cookies toppedwith chocolate.

Recipe: Oatmeal Butter BrittleCookies

2 cups Quaker® Oats (quick or oldfashioned, uncooked)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 pound (2 sticks) butter or margarine, chilled and cut intopieces
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) NESTL ® TOLL HOUSE® Semi-SweetChocolate Morsels – divided use

  • Heat oven to 350°F (175°C). Linetwo cookie sheets with aluminum foil.
  • In large bowl, combine oats, flour andbaking powder. Add butter; beat on low to medium speed of electricmixer until crumbly. Add sugars, water and vanilla. Beat on lowspeed until dough starts to form. By hand, stir in peanuts.
  • Divide dough in half. Place half on onecookie sheet; flatten with lightly floured hands into 13 x 9-inchrectangle. Repeat using remaining dough and second cookie sheet.
  • Bake 22 to 25 minutes or until goldenbrown, rotating cookie sheets after 12 minutes. Place cookiesheets on wire racks.
  • Sprinkle 1 cup chocolate morsels evenlyover each large cookie. Let stand 2 to 3 minutes. With spatulaor knife, spread softened chocolate evenly over cookies. Coolcompletely. (Refrigerate 15 minutes to set chocolate, if necessary).
  • Remove large cookies from cookie sheetsand peel off foil. Break each large cookie into 24 pieces. Storetightly covered.

    Makes 4 dozen.

    Nutritional Information: 1 cookie: Calories120, Calories From Fat 65, Total Fat 7g, Saturated Fat 3.5g,Cholesterol 10mg, Sodium 40mg, Total Carbohydrates 14g, DietaryFiber 1g, Protein 2g, Total Sugars 8g.

    Recipe and photograph provided courtesyof The Quaker Oat Company.

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