• 1 1/2 cup of firmly packed brown sugar (best with dark brown sugar)
• 1 cup of creamy or chunky peanut butter
• 3/4 cup of margarine or butter
• 1/3 cup of water
• 1 egg or equal amount of egg substitute
• 1 tsp vanilla
• 3 cups of Quaker oats
• 1 1/2 cup of flour
• 1/2 tsp of baking soda
• 1 1/2 cup of semi-sweet chocolate pieces
• 4 tsp of vegetable shortening
• 1/3 cup of chopped peanuts

Preheat the oven at 350 degrees.

Beat brown sugar, peanut butter and margarine or butter until fluffy then blend in water, egg or egg substitute and vanilla, combined oats, flour and the baking soda. Mix well.

Cover and chill mixture for 1 hour.

Shape dough into 1-inch balls and place on ungreased cookie sheet. Press into 1/4 inch thick circles. Bake 8 to 10 minutes or until edges are golden brown.

Melt chocolate pieces and stir in vegetable shortening mixing until smooth. Top each cookie with 1/2 tsp. of melted chocolate. Sprinkle top with chopped peanuts and serve warm.