Chocolate peanut butter scrumpets

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.