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Oatmeal Butter-Brittle Cookies
2 cups rolled oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 cup butter, softened
1 cup sifted powdered sugar
2/3 cup packed brown sugar
4 teaspoons water
1 teaspoon vanilla
1 cup chopped dry roasted or lightly salted peanuts
1 12-ounce pkg. semisweet chocolate pieces (2 cups)
1. Preheat oven to 350 degrees. Line two cookie sheets with foil; set aside.
2. In a large mixing bowl combine oats, flour, and baking powder. Add butter; beat with electric mixer on low to medium speed until mixture is crumbly. Add powdered sugar, brown sugar, the water, and vanilla. Beat until combined. Stir in peanuts.
3. Divide dough in half. Pat each portion of dough into an 11x8-inch rectangle on a prepared cookie sheet.
4. Bake in a preheated oven for 18 to 20 minutes or until brown, rotating cookie sheets after 9 minutes. Transfer cookie sheets to wire racks. Sprinkle 1 cup chocolate pieces over each cookie rectangle; let stand 2 to 3 minutes. Spread softened chocolate evenly over cookie rectangles. Cool. Remove cookies from sheets; peel off foil. Use a sharp knife to cut cookie rectangles into irregular pieces. Makes about 60.
TO STORE: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.