1-1/2 cups firmly packed brown sugar
1 cup creamy or chunk-style peanut butter
3/4 cup margarine
1/2 cup water
1 egg
1 teaspoon vanilla
3 cuts Quaker Oats
1-1/2 cups flour
1/2 teaspoon baking soda
1-1/2 cups semisweet chocolate pieces
4 teaspoons vegetable shortening
1/3 cup chopped peanuts (optional)

Heat oven to 350. Beat together brown sugar, peanut butter and margarine 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 8-10 minutes or until edges are golden brown. Remove to wire rack to cool completely. In heavy saucepan over low heat, melt chocolate pieces and 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.