Servings: 36 cookies
Cost: $0.09 per cookie
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- 1 1/2 cups granulated sugar
- 1/2 cup whole milk
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 1/2 cups quick cooking oats uncooked
- 3/4 cup dry roasted lightly salted peanuts
- 2/3 cup creamy peanut butter may substitute crunchy peanut butter in equal measure
- 1/4 cup unsweetened cocoa
Stir together the granulated sugar, whole milk, butter, and vanilla extract in a large saucepan over medium heat. Cook for 1 minute. Increase the heat and bring to a boil over medium-high. Boil 1 minute, stirring constantly. Remove the saucepan from heat. Carefully stir in oats, peanuts, peanut butter, and unsweetened cocoa until well combined.
While mixture is still warm, use a 1-tablespoon cookie scoop or rounded measuring spoon to drop tablespoons of the mixture onto a baking sheet(s) lined with parchment paper. Let stand at room temperature until completely cool, about 15 minutes. Store in an airtight container at room temperature for up to 1 week.
Creamy Peanut Butter may substitute crunch peanut butter in equal measure
To Store place in an airtight container at room temperature for up to one week.
To Freeze place cookies on a cookie sheet. Make certain that the cookies are not touching, and freeze two hours. Once frozen, transfer cookies to a sealed container or zippered freezer bag. Cookies can be frozen for up to three months.
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 45mg | Potassium: 86mg | Fiber: 1g | Sugar: 9g | Vitamin A: 64IU | Calcium: 12mg | Iron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.