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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