Categories: Cookies

Ingredients

• 2/3 cup butter, softened
• 1 cup creamy peanut butter
• 1 cup packed brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 1/3 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 oz. unsweetened chocolate, melted
• cashews, striped chocolate kisses and chocolate chips

Directions

1. In a large bowl, beat butter, peanut butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, mix flour, oats, baking powder and salt; gradually beat into creamed mixture.
2. If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. Divide dough in half. Shape one portion into an 8-in. long roll.
3. Mix melted chocolate into remaining dough. Roll chocolate dough between two sheets of waxed paper into an 8-inch square. Place plain roll on chocolate dough. Wrap chocolate dough around plain dough pinching together at the seam to seal. Wrap in plastic wrap; refrigerate 3 hours until firm.
4. Preheat oven to 350 degrees. Unwrap and cut dough crosswise into 24 slices (3/8 in. thick).
5. For each owl, place two slices side by side on an ungreased baking sheet; pinch the top corner of each slice for ears. Place a cashew between slices for a beak.
6. Bake 12-15 minutes or until set. Cool on pans 5 minutes before removing to wire rack. While cookies are warm, place two kisses on each cookie, point side down, for eyes. ( Kisses will melt slightly). Top each kiss with a chocolate chip.

7. per serving: 380 cal. 23 g fat (10 g sat. fat) 43 mg. chol., 332 mg sodium, 38 g carb. 3 g fiber, 9 g prot.

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