Chocolate Peanut Butter Scrumpets

Cross the chewy goodness of a crumpet with the flaky tenderness of a scone, and you have a scrumpet. Marry the sweet taste of chocolate to the nuttiness of peanut butter, and you’ve got classic flavour. Mix them all together and see what happens next.

Ingredients

1 cup all-purpose flour
1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
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

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