Choco-peanut butter cookies #2

72 Servings

Ingredients

Quantity Ingredient
1½ cup Firmly packed brown sugar
1 cup Creamy or chunky peanut butter
¾ cup Margarine
⅓ cup Water
¼ cup Better'n eggs -or-
1 Egg
1 teaspoon Vanilla
3 cups Quaker oats
1½ cup Flour
½ teaspoon Baking soda
1½ cup Semi-sweet chocolate pieces
4 teaspoons Vegetable shortening
⅓ cup Chopped peanuts

Directions

Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@... (Micaela Pantke) (COLLECTION) From: short@... (Steve Short)

Source: the Quaker Oats Can (Makes about 6 dozen) Oven at 350 degrees. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg substitute and vanilla. Add combined oats, flour and baking soda. Mix well. Cover and chill 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet. Using bottom of a glass dipped into sugar, press into ¼ inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire rack to cool.

Melt chocolate pieces as package directs, stir in vegetable shortening mixing until smooth. Top each cookie with ½ t. of melted chocolate.

Sprinkle with chopped peanuts.

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