1 1/2 c Brown sugar; firmly packed
1 c Peanut butter; (creamy or
-chunky)
3/4 c Butter or margarine
1/3 c Water
1 Egg
1 ts Vanilla
3 c Quaker Oats (quick or old
-fashioned); uncooked
1 1/2 c Flour
1/2 ts Baking soda
1 1/2 c Semisweet chocolate chips
4 ts Vegetable shortening
1/3 c Chopped peanuts
Heat oven to 350. Beat together brown sugar, peanut butter and butter,
until light and fluffy. Blend in water, egg and vanilla; add combined dry
ingredients; mix well. Shape dough into 1″ balls. Place on ungreased cookie
sheet; flatten to 1/4″ thickenss with bottom of glass dipped in sugar. Bake
8 – 10 minutes or until edges are golden brown. Remove to wire rack, cook
completely.
In a heavy saucepan over low heat, melt chocolate pieces and vegetable
shortening; stir until mixture is melted and smooth. Top each cookie with
1/2 teaspoon melted chocolate; sprinkle with chopped nuts. Chill until set.
Store in an airtight container. Makes 6 dozen.
Per serving: 4419 Calories; 259g Fat (50% calories from fat); 49g Protein;
525g Carbohydrate; 558mg Cholesterol; 2199mg Sodium
From The Chocolate Archives, Dec 1997,
Yields
1 Servings