Peanut Brittle Cookies

Ingredients

• 1/2 cup butter, softened
• 1/4 cup shortening
• 1 cup packed dark brown sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 egg
• 1 tsp vanilla
• 1 1/4 cups All-Purpose flour
• 1 1/4 cups quick-cooking rolled oats
• 4 ounces semi-sweet or bittersweet chocolate (chopped or chips)
• 1 cup crushed peanut brittle

Directions

Preheat oven to 350 degrees.
Line 2 cookie sheets with aluminum foil. Grease the foil and set aside.
Beat butter and shortening on medium to high speed for 30 seconds. Add brown sugar, baking powder and baking soda. Beat mixture 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. Stir in any remaining flour with a wooden spoon. Stir in the quick-cooking rolled oats, chocolate chips, and only 1/2 cup of the peanut brittle.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Flatten each mound slightly.
Bake in preheated oven for 8 minutes. Remove cookie sheet from oven. Sprinkle each cookie with some of the remaining crushed peanut brittle, carefully pressing brittle slightly into cookie.
Bake for 4 to 5 additional minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to wire racks; cool.
To store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.