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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I came up with these cookies as a treat for my kids class parties. Not only do they look cute but they are also delicious.—Starrlette Howard, Ogden, Utah Ingredients:
2/3 cup butter, softened |
1 cup creamy peanut butter |
1 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1-1/3 cups king arthur unbleached all-purpose flour |
1 cup quick-cooking oats |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 ounce unsweetened chocolate, melted |
semisweet chocolate chips |
whole cashews |
Directions:
1. In a large bowl, beat butter, peanut butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, mix flour, oats, baking powder and salt; gradually beat into creamed mixture.
2. Divide dough in half. Shape one portion into an 8-in. long roll. Mix melted chocolate into remaining dough. Roll chocolate dough between two sheets of waxed paper into an 8-in. square. Place plain roll on chocolate dough. Wrap chocolate dough around plain dough, pinching together at the seam to seal. Wrap in plastic wrap; refrigerate 3 hours or until firm.
3. Preheat oven to 350°. Unwrap and cut dough crosswise into 3/8-in. slices. To make owls, place two slices side by side on an ungreased baking sheet; pinch the top of each slice for ears. Place a chocolate chip in center of each slice for eyes; place a cashew between slices for a beak. Repeat with remaining dough.
4. Bake 12-15 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 1 dozen.
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