2 1/4 cups old-fashioned oats
2 (6 ounce) packages almond brickle chips
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1 cup (2 sticks) unsalted butter
2 large eggs
1 tablespoon vanilla extract

Preheat the oven to 375 degrees F.

In a small bowl, mix the oats with the brickle chips.

Sift the flour, baking soda, baking powder and salt together.

In a food processor, mix the sugars until blended, then gradually add the butter. Continue to process until creamy and smooth. Add the eggs and vanilla extract and process until blended. Add the flour mixture and process just until combined. Pour this mixture over the oats and brickle chips and stir until well combined.

Using a 2-tablespoon measure, measure out scoops of dough and place at least 2 inches apart on ungreased cookie sheets bake for 12 to 15 minutes or until golden brown. Cool on wire racks.