1 1/2 c Firmly packed brown sugar
1 c Creamy or chunky peanut
-butter
3/4 c Margarine
1/3 c Water
1/4 c Better’n eggs -or-
1 Egg
1 ts Vanilla
3 c Quaker oats
1 1/2 c Flour
1/2 ts Baking soda
1 1/2 c Semi-sweet chocolate pieces
4 ts Vegetable shortening
1/3 c Chopped peanuts
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: short@neocad.com (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 1/4 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 1/2 t. of melted chocolate.
Sprinkle with chopped peanuts.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
72 Servings