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Title: Chocolate Peanut Whirls
Categories: Cookie
Yield: 60 Cookies
| 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) |
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
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