Ingredients
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1 cup creamy peanut butter (you may substitute chunky)
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3/4 cup butter, softened
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1 1/2 cups brown sugar, firmly packed
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1/3 cup water
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1 teaspoon vanilla extract
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3 cups regular oats, uncooked
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1 1/2 cups semi-sweet chocolate chips
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1 tablespoon shortening
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1 teaspoon shortening
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1/2 cup peanuts, chopped
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1 egg
Instructions
- Cream the peanut butter and butter; gradually add the sugar, beating at medium speed of an electric mixer until light and fluffy. Add water, egg, and vanilla; beat well.
- Combine oats, flour, and baking soda; add to the peanut butter mixture, mixing well.
- Shape dough into 1-inch balls; place on cookie sheets lined with parchment paper. Flatten with a fork dipped in sugar. Bake at 350 degrees for 8 to 10 minutes or until the edges are golden. Let cookies cool completely on wire racks.
- Combine the chocolate chips and shortening in the top of a double boiler. Bring water to a boil; reduce heat to low, and cook until the chocolate and shortening melt, stirring occasionally. Spread about 1/2 tsp chocolate mixture on top of each cooled cookie. Sprinkle each cookie with chopped peanuts.
- Chill cookies 20 minutes for the chocolate to set.
- Store cookies in an airtight container.