1 1/2 c. firmly packed brown sugar
1 c. creamy or chunky peanut butter
3/4 c. (1 1/2 sticks) butter
1/3 c. water
1 egg
1 tsp. vanilla
3 c. Quaker oats (uncooked)
1 1/2 c. all purpose flour
1/2 tsp. baking soda
1 1/2 c. semi sweet chocolate pieces
4 tsp. vegetable shortening
1/3 c. chopped peanuts (optional)

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

Makes about 6 dozen.