In a large bowl, with mixer at medium speed, beat first 8 ingredients until blended, occasionally scraping bowl with rubber spatula. Reduce speed to low; add flour and beat just until blended. Preheat oven to 350 degrees. Drop dough by heaping tablespoon, about 2 inches apart, on 2 ungreased large cookie sheets. Top cookie dough with chopped peanut brittle pieces, gently pressing peanut brittle halfway into dough. Place cookie sheets on 2 oven racks. Bake cookies 15 to 20 minutes until lightly browned, rotating cookie sheets halfway through baking time. Cool 2 minutes on cookie sheets on wire racks; with pancake turner, remove cookies to wire racks to cool completely. Store cookies in tightly covered container. Recipe by: TSpinella Posted to recipelu-digest Volume 01 Number 299 by Yummi357@aol.com on Nov 24, 1997
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 110 (62%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 22.7mg||7 %|
|Sodium 94mg||3 %|
|Potassium 41.9mg||1 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.1g|
|Protein 2.2g||3 %|
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Calories per serving: 178
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