Peanut Brittle Cookies

From BHG

• Ready In: 43 mins
• Yields: 2 dozen

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

Directions

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.