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