1 Cup(s) (2 sticks) margarine or butter, slightly softened
1 Cup(s) firmly packed brown sugar
2 Cup(s) Quaker® oats (quick or old fashioned, uncooked)
1 2/3 Cup(s) ground macadamia nuts or pecans, divided
1 1/4 Cup(s) all-purpose flour
Heat oven to 350° F. Lightly grease cookie sheet. Beat together margarine and sugar until creamy. Add egg yolks and vanilla; beat well. Add combined oats, flour and 2/3 cup ground nuts; mix well. In small bowl, beat egg whites with fork until frothy. Shape dough into 1-inch balls. Dip in egg whites; press one side into remaining nuts. Place ball nut side up 1-inch apart on prepared cookie sheet; press thumb deeply in center of each. Bake 8 minutes; remove from oven; Place one chocolate piece in each center. Return to oven and continue baking 5 to 7 minutes or until cookies are lightly browned. Remove to wire rack; cool completely. Store in tightly covered container.
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