| Ingredients:1 1/2 cup of firmly packed brown sugar | | | | hour. Shape dough into 1-inch balls. Place on ungreased |
| (best with dark brown sugar)1 cup of creamy or | | | | cookie sheet. Using bottom of a glass dipped into |
| chunky peanut butter3/4 cup of margarine or butter1/3 | | | | sugar, press into 1/4 inch thick circles. Bake 8 to 10 |
| cup of water1 egg or equal amount of egg substitute1 | | | | minutes or until edges are golden brown. Remove to |
| tsp vanilla3 cups of quaker oats1 1/2 cup of flour1/2 tsp | | | | wire rack to cool.Melt chocolate pieces as package |
| of baking soda1 1/2 cup of semi-sweet chocolate | | | | directs, stir in the vegetable shortening mixing until |
| pieces4 tsp of vegetable shortening1/3 cup of | | | | smooth. Top each cookie with 1/2 tsp. of melted |
| chopped peanutsDirections:Preheat the oven at 350 | | | | chocolate (or however much chocolate you think is |
| degrees. Beat the brown sugar, peanut butter and | | | | adequate). Sprinkle the top with chopped peanuts. |
| margerine or butter until fluffy. Blend in the water, egg | | | | Serve warm and enjoy the delicious, scrumptious, |
| or egg substitute and vanilla. Add the combined oats, | | | | taste of chocolate peanut butter cookies. |
| flour and the baking soda. Mix well. Cover and chill for 1 | | | | |