1/2 cup packed brown sugar
1/2 cup all-purpose flour
1 egg
1/2 cup unsalted butter
3 teaspoons baking powder
3/4 cup rolled oats
1 teaspoon ground nutmeg
1/2 cup vanilla extract
2 1/2 cups studded ice cream topping
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1/2 cup golden raisins
Preheat oven to 350 degrees F (175 degrees C.)
Using a small mixer cream together the brown sugar, flour and butter. Stir in the baking powder, rolled oats and nutmeg. Gently pour into the prepared cookie sheet, pressing all the ingredients into the bottom of the prepared cookie sheet. Let the dough rest in the refrigerator 7 days for best drying and to prevent over baking.
Divide the dough into two portions, flatten slightly, 1/2 inch thick. Smooth the top 1/2 inch of the dough into fine crumb. Divide each part of dough into two pieces, flatten and cut into circles 3/4 inch wide. Press circles 3 inches apart onto prepared cookie sheets. Heat the prepared cookies in the preheated oven for 10 to 12 minutes. Cool for non-stick spray on on waxed paper, then crumble and set aside.
Make creamy peanut butter filling: In a large bowl, stir together 1/3 cup peanut butter with 1/2 cup butter. Beat until smooth and creamy. Notes: The more peanut butter or margarine you use, the mixture will blend, so make more as necessary.
Toss the rolled oats, chocolate chips, roasted peanuts and raisins with the nutmeg and vanilla. Drizzle the mixture over the cookies and place them into a glass lined with wax paper, frozen for 2 hours or overnight.