1 1/2 cups brown sugar — firmly packed
1 cup peanut butter (creamy or chunky)
3/4 cup butter or margarine
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned) — uncooked
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 cups semisweet chocolate chips
4 teaspoons vegetable shortening
1/3 cup chopped peanuts
Heat oven to 350. Beat together brown sugar, peanut butter and butter, until light and fluffy. Blend in water, egg and vanilla; add combined dry ingredients; mix well. Shape dough into 1″ balls. Place on ungreased cookie sheet; flatten to 1/4″ thickenss with bottom of glass dipped in sugar. Bake 8 – 10 minutes or until edges are golden brown. Remove to wire rack, cook completely.
In a heavy saucepan over low heat, melt chocolate pieces and vegetable shortening; stir until mixture is melted and smooth. Top each cookie with 1/2 teaspoon melted chocolate; sprinkle with chopped nuts. Chill until set. Store in an airtight container. Makes 6 dozen.