12 oz Semisweet chocolate pieces

           -- melted*
      8 oz Cream cheese; softened

    1/2 c  Margarine or butter

           -- softened
      1 c  Brown sugar, firmly packed

    1/2 c  Granulated sugar

      2    Eggs

    1/2 ts Vanilla

  1 1/2 c  All-purpose flour

  1 1/2 ts Baking soda

      3 c  Quaker Oats, uncooked

           -- (quick or old-fashioned)
      1 c  Chopped nuts

           Powdered sugar (optional)
  Beat together cream cheese, margarine and sugars until creamy.  Add eggs
  and vanilla; beat well.  Add melted chocolate; mix well.  Add combined
  flour and baking soda; mix well.  Stir in oats and nuts; mix well.  Cover;
  chill at least 1 hour.  Heat oven to 350 F.  Shape dough into 1-inch
  balls.  Place 3 inches apart on ungreased cookie sheet.  Bake 8 to 10
  minutes or until cookies are almost set.  (Centers should still be moist.
  Do not overbake.)  Cool 1 minute on cookie sheet; remove to wire rack.
  Cool completely.  Sprinkle with powdered sugar, if desired.
  *To melt chocolate: Place in medium microwaveable bowl.  Microwave at HIGH
  1 to 2 minutes, stirring every 30 seconds until smooth.  Or, place in top

  part of double boiler over hot, not boiling, water; stir occasionally
  until smooth.
  Nutrition Information (1 cookie):
  * Calories 95
  * Fat 5g
  * Sodium 50mg
  * Dietary Fiber 0g
  Source: Quaker Oats Prize-Winning Recipes (Rozena Mahar)
  Copyright 1994, The Quaker Oats Company
  Reprinted with permission from The Quaker Oats Company
  Electronic format courtesy of Karen Mintzias