Ingredients:

½ cup shortening

1/3 cup brown sugar

½ cup dark corn syrup

½ cup peanut butters

1 egg

1 teaspoon vanilla

1 cup sifted enriched flour

½ teaspoon salt

2 teaspoons baking powder

1 ½ cups Quaker or Mother’s Oats (quick or old fashioned, uncooked)

½ cup salted peanuts

Cream shortening, add sugar gradually and cream well. Add corn syrup gradually, creaming thoroughly; blend in peanut butter. Add egg and vanilla, beating well. Sift together flour, salt and baking powder and add to creamed mixture; add rolled oats. Shape dough into small balls; roll in chopped peanuts or place whole peanuts on top of each cookie. Bake in a moderate oven (375°) 12 to 15 minutes.