Ingredients
2 cups sugar
1/2 cup milk
1/2 cup butter
1/4 cup cocoa powder
2 cups oats, regular rolled
1 cup peanut butter
1/2 cup peanuts, chopped
1 tablespoon vanilla extract
Method
Sources
📖
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Line a large baking sheet with waxed or parchment paper; set aside. In a medium saucepan combine sugar, milk, butter and cocoa; bring to boiling. Reduce heat and simmer for 1 minute; remove from heat. Stir in oats, peanut butter, peanuts and vanilla. Drop spoonfuls of the mixture onto the prepared baking sheet and let stand at room temperature about 30 minutes or until set. Store cookies in an airtight container and chill for up to 3 days.