Choco Peanut Butter Cookies

• 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)

1. Heat oven to 350u0b0.
2. Beat brown sugar, peanut butter and margarine until fluffy.
3. Blend in water, egg substitute and vanilla.
4. Add combined oats, flour and baking soda; mix well. Cover; chill 1 hour.
5. Shape into 1-inch balls.
6. Place on ungreased cookie sheet.
7. Using bottom of glass dipped in sugar, press into 1/4-inch thick circles.
8. Bake 8 to 10 minutes or until edges are golden brown.
9. Remove to wire rack; cool completely.
10. Melt chocolate pieces as package directs; stir in vegetable shortening, mixing until smooth.
11. Top each cookie with 1/2 teaspoon melted chocolate.
12. Sprinkle with chopped peanuts.
13. Chill until set. Store tightly covered.
14. Makes about 6 dozen.

sugar, peanut butter, margarine, water, egg substitute, vanilla, oats, flour, baking soda, semisweet chocolate pieces, vegetable shortening, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581296 (may not work)