| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
60 |
Cookies |
INGREDIENTS
| 2/3 |
c |
Butter or margarine; soft |
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1 1/4 |
c |
Sifted all-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Quaker Oats, uncooked (quick or old-fashioned) |
| 1 |
oz |
Unsweetened chocolate melted and cooled |
| 1/4 |
c |
Finely-chopped peanuts (salted) |
INSTRUCTIONS
Beat butter and sugar together until creamy. Blend in egg and vanilla.
Sift together flour, baking powder and salt. Add to creamed mixture;
blend well. Stir in oats.
Divide dough in half. To one half, add melted chocolate; add peanuts to
remaining dough. Roll out chocolate dough between two sheets of waxed
paper to form a 15x10-inch rectangle. Roll out peanut dough between two
sheets of waxed paper to form a 15x10-inch rectangle.
Place peanut dough on top of chocolate dough, removing all waxed paper.
Starting with long side, roll up as for jelly roll. Wrap in waxed paper
and chill several hours or overnight. Cut into 1/4-inch slices. Place on
ungreased cooky sheets. Bake in preheated moderate oven (350 F.) 10 to 12
minutes.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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