This recipe is a little different from others on the site! The chocolate is on top! Cook and prep time does not include the 20 minutes in the refrigerator to set the chocolate.
- 1 cup creamy peanut butter (you may substitute chunky)
- 3⁄4 cup butter, softened
- 1 1⁄2 cups brown sugar, firmly packed
- 1⁄3 cup water
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups regular oats, uncooked
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 tablespoon shortening
- 1 teaspoon shortening
- 1⁄2 cup peanuts, chopped
- 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.