2/3 c. shortening (Crisco)
1 c. (firmly packed) brown sugar
1 egg
1 tsp. vanilla
1 c. crunchy peanut butter
Whole cashews
1/2 tsp. salt
2 c. all-purpose flour
1 tsp. baking powder
1 c. oatmeal (quick)
1 (1 oz.) env. no-melt chocolate semi-sweet chocolate chips

Combine shortening and sugar; beat until creamy. Add egg, vanilla and peanut butter; blend thoroughly. Sift flour, baking powder and salt together. Add to creamed mixture; blend well. Stir in oatmeal, divide dough in half.

Shape one half to form a roll 8 inches long. Add chocolate to remaining dough. Roll out chocolate dough on waxed paper to form an 8 inch square. Place roll on chocolate dough. Wrap chocolate dough around roll; pinch seam together.

Wrap in waxed paper; chill for at least 1 hour. Let stand at room temperature for 10 minutes before cutting. Cut into 1/2 inch slices.

Pinch chocolate dough to form 2 ears for each owl face. Use 2 chocolate chips for the eyes, and 1 cashew for the beak. Place on ungreased cookie sheets. Bake in preheated oven (350°F) for 12-15 minutes.

Yield: about 30 cookies.