Ingredients
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1 1/2 c. firmly packed C&H golden brown sugar
1 c. creamy or chunk-style peanut butter
3/4 c. (1 1/2 sticks) margarine
1/3 c. water
1/4 c. Better 'n Eggs egg substitute or 1 egg
1 tsp. vanilla
3 c. Quaker Oats (quick or old-fashioned, uncooked)
1 1/2 c. all-purpose flour
1/2 tsp. Arm & Hammer baking soda
1 1/2 c. semi-sweet chocolate pieces
4 tsp. vegetable shortening
1/3 c. chopped peanuts (optional)
Preparation
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Heat oven to 350\u00b0.
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; chill 1 hour.
Shape into 1-inch balls.
Place on ungreased cookie sheet.
Using bottom of glass dipped in sugar, press into 1/4-inch thick circles.
Bake 8 to 10 minutes or until edges are golden brown.
Remove to wire rack; cool completely.
Melt chocolate pieces as package directs; stir in vegetable shortening, mixing until smooth.
Top each cookie with 1/2 teaspoon melted chocolate.
Sprinkle with chopped peanuts.
Chill until set. Store tightly covered.
Makes about 6 dozen.
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