2/3 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
1¼ cups self-rising flour
1 cup rolled oats
1 1-ounce square unsweetened chocolate, melted
¼ cup finely chopped peanuts

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Add flour; blend well.  Stir in oats.  Divide dough in half.  To one half, add melted chocolate.  To the other half, add peanuts.

On a lightly floured board, roll chocolate dough to form a 15x10-inch rectangle.  Roll out peanut dough to form a 15x10-inch rectangle.  Place the peanut dough on top of the chocolate dough.  Starting with a long side roll up, jelly-roll fashion.  Wrap in waxed paper and refrigerate overnight.

Preheat oven to 350°F.  Lightly spray cookie sheets with non-stick vegetable spray.

With a sharp knife, cut the dough into ¼-inch slices.  Place on prepared cookie sheets.

Bake 10 to 12 minutes.  Remove from cookie sheets; cool completely on a wire rack.

½ cup butter or margarine, softened
2/3 cup sugar
¼ cup creamy peanut butter
1 egg
2 tablespoons cocoa powder
2 cups self-rising flour
½ cup coarsely chopped peanuts

In a large mixing bowl, beat butter, sugar, and peanut butter until light and fluffy.  Beat in egg, then cocoa.  Stir in flour until blended.

Shape the dough into a log 12-inches long and 1½-inch thick.  Roll in the nuts.  Wrap in plastic wrap or waxed paper.  Refrigerate at least 4 hours.

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

Cut the log into 32 slices.  Place, 1-inch apart, on prepared cookie sheets.  Bake 12 to 15 minutes or until cookies feel firm.  Cool on a wire rack.

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