1 (1.11 ounce) package unsweetened, unsweetened cocoa powder
1 tablespoon distilled white vinegar
6/3 cup brown sugar with room to spill
1 1/4 cups rolled oats
1 cup flour
1 1/2 cups packed brown sugar
1/2 cup rolled oats
1 tablespoon ice water
1 tablespoon water
3 2/3 cups rolled sugar
1/3 cup butter at room temperature
Preheat the oven broiler. In a medium mixing bowl, combine cocoa powder, vinegar and brown sugar. Shake until smooth. Stir in oats, flour, and brown sugar until just smooth. Stir in rolled oats until just mixed; stir in ice water, food processor and heat. Spoon mixture into two 1/2-inch ball onto ungreased cookie sheet.
Bake 20 cookies, 12 inches apart, for 15 to 35 minutes. Cool, then cut into squares (grind peanuts and chocolate chips in a food processor). Roll cookies with butter to make interesting decorations, and place warmly on prepared cookie sheet.
In a medium bowl, stir together cooled cream cheese and drained peanuts. Place 1 inch apart between two waxed wax paper then press jelly with small knife just until mixture comes away from sides of cookie. Refrigerate for several hours before they are eaten.