1 1/2 c. firmly packed brown sugar
1 c. creamy or chunk-style peanut butter
3/4 c. butter
1/3 c. water
1 egg
1 tsp. vanilla
3 c. Quaker Oats (quick or old fashioned), 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 together brown sugar, peanut butter and butter until light and fluffy. Blend in water, egg and vanilla; add combined dry ingredients; mix well. Shape dough into 1 inch balls. Place on ungreased cookie sheet; flatten to 1/4-inch thickness with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire rack; cool completely.

In heavy saucepan over low heat, melt chocolate pieces and vegetable shortening; stir until mixture is melted and smooth. Top each cookie with 1/2 teaspoon melted chocolate; sprinkle with chopped nuts. Chill until set. Store in airtight container. Makes about 6 dozen.