Categories: Cookies

Ingredients

• 1 cup all-purpose flour
• 1 cup Quaker® Oats (quick or old fashioned, uncooked)
• 2 teaspoons baking powder
• 6 tablespoons stick butter, chilled and cut into pieces
• 1/2 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/2 cup honey
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla
• GLAZE
• 1/4 cup honey
• 1/4 cup unsweetened cocoa powder
• 1 to 2 tablespoons warm water

Directions

1. Heat oven to 375°F. In large bowl, combine flour, oats and baking powder; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. In medium bowl, using a wire whisk or fork, combine peanut butter, honey, milk, egg, and vanilla; blend well. Add to oat mixture all at once; mix with fork just until dry ingredients are moistened. <i>(Do not overmix.)</i>

2. Spray measuring tablespoon with cooking spray. For each scrumpet, drop 2 heaping tablespoons dough in mound onto lined cookie sheets, 2 inches apart.

3. Bake 12 to 14 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

4. For glaze, combine honey, cocoa and enough water to make a pourable glaze in small bowl; blend well. Drizzle over scrumpets. Serve warm or at room temperature.

Email to a friend | Print this recipe | Back