Oatmeal Cookie Brittle

[Guest guest]

This is my sister's recipe. She makes it up for holiday gifts.

Buck

 

Oatmeal Cookie Brittle

 

2 cups oats, quick or old fashioned, uncooked

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1 cup cold butter, cut into small pieces

1 cup powdered sugar

2/3 cup firmly packed brown sugar

1 1/2 teaspoons water

1 teaspoon vanilla

2 cups bittersweet or semisweet chocolate chips

2/3 cup white chocolate pieces

edible gold dust, optional

 

Heat oven to 350 degrees. Line two large cookie sheets with aluminum foil.

In large bowl, combine oats, flour and baking powder. Add butter. Beat on low to

medium speed of electric mixer until crumbly. Add powdered sugar, brown sugar,

water and vanilla. Beat on low speed until dough forms.

Divide dough in half. Place one-half on each cookie sheet; flatten with lightly

floured hands into 13-by-9-inch rectangle, about 1/8 inch thick. Repeat using

remaining dough and second cookie sheet.

Bake 22 to 25 minutes or until golden brown, rotating cookie sheets after 12

minutes. Remove cookie sheets to wire racks.

Sprinkle 1 cup dark chocolate pieces evenly over each large, warm cookie. Let

stand 2 to 3 minutes. With spatula or knife, spread softened chocolate evenly

over cookies. Sprinkle white chocolate pieces evenly over smooth chocolate on

both cookies; let stand 2 to 3 minutes. With the tip of a knife, run through the

white chocolate pieces, dragging them into the dark chocolate, making

marble-like streaks. Sprinkle with gold dust, if desired. Cool completely.

Refrigerate 15 minutes to set chocolate, if necessary.

Remove large cookies from cookie sheet and peel off foil. Break each into 24

pieces. Store tightly covered in a cool place.

Tip: Edible gold dust can be found at specialty baking stores