1 1/2 c packed brown sugar
     1 c peanut butter, smooth or chunky
   3/4 c butter or margarine, at room temperature
   1/3 c water
     1 egg
     1 tsp vanilla
     3 c quick cooking OR old fashioned oats
1 1/2 c all purpose flour
   1/2 tsp baking soda
1 1/2 c semisweet or milk-chocolate chocolate pieces
     4 tsp shortening
   1/3 c chopped peanuts

Heat the oven to 350.  Beat sugar, peanut butter, and butter until light and fluffy using an electric mixer at medium speed.  Blend in water, egg, and vanilla.  Sift all the dry ingredients onto a piece of waxed paper.  Then add the dry ingredients to the creamed mixture, about 1/2 c at a time, blending well after each addition.  Mix well.  Shape into 1” balls.  Place on ungreased cookie sheet.  Flatten with a glass dipped in granulated sugar.  Bake for 8 to 10 minutes or until golden brown.  Cool completely.  In a saucepan over very low heat, melt the chocolate and the shortening.  Stir constantly until smooth.  Place the cookies on a wire rack and top the cookies with about 1 to 1 1/2 tsp of the chocolate mixture.  Should any mixture spill over, place a large plate under the wire rack to catch any spills.  Top the cookies with a sprinkle of chopped peanuts.