Ingredients:

• 1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 6 tablespoons stick butter or margarine, 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
• 1/4 cup honey
• 1/4 cup unsweetened cocoa powder
• 1 to 2 tablespoons warm water

How to make it:

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.
2. Stir in chocolate chips. In medium bowl, using a wire whisk or fork, combine peanut butter, honey, milk, egg, and vanilla; blend well.
3. Add to oat mixture all at once; mix with fork just until dry ingredients are moistened. (Do not overmix.)
4. Spray measuring tablespoon with cooking spray. For each scrumpet, drop 2 heaping tablespoons dough in mound onto ungreased cookie sheets, 2 inches apart.
5. Bake 12 to 14 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
6. 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.

*We recommend using NESTLE^® TOLL HOUSE^® Morsels
Variations: Substitute soy nut butter for peanut butter. Increase chocolate chips in dough to 3/4 cup and flour to 1‑1/4 cups.