Saturday, October 16, 2010

Chocolate Peanut-Butter Scrumpets

Chocolate Peanut-Butter Scrumpets

Recipe Source: Quaker Breads, Cookies, Muffins, Snacks & More

1 cup all-purpose flour
1 cup quick or old fashioned oats, uncooked
2 teaspoons baking powder
6 tablespoons butter, chilled and cut into pieces
½ cup semisweet chocolate chips
½ cup (4 ¾ oz) creamy peanut butter
½ cup (6 oz) honey
½ cup (4 oz) milk
1 egg
1 teaspoon vanilla

¼ cup (3 oz) honey
¼ cup unsweetened cocoa powder
1 to 2 tablespoons warm water

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

For each scrumpet, drop 2 heaping tablespoons dough in mounds 2 inches apart onto ungreased cookie sheets.

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

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

Yield: 16 scrumpets.

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