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“From BHG”
2 dozen

Ingredients Nutrition


  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.

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