Ingredients

• 1 cup brown sugar
• 1/4 cup butter
• 1/3 cup evaporated milk
• 1/4 cup peanut butter
• 1 cup quick rolled oats
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped salted peanuts
• 1 cup milk chocolate chips

Directions

1. In a saucepan, cook the brown sugar, evaporated milk, and butter to a heavy saucepan. Cook over medium heat, stirring continually, until the mixture comes to boil. Cook for one minute longer.

2. Remove from heat, stir in peanut butter, quick oats, and vanilla. Let cool until just warm to the touch then stir in the peanuts and chocolate chips, stirring just until the chips and peanuts are dispersed.

3. Drop the cookies by the spoonful onto a nonstick baking sheet or waxed paper. Cool completely in the refrigerator.

4. Baker’s note: If you stir the chocolate chips in before they have sufficiently cooled, they will melt. That’s not bad but you will have chocolate cookies instead of chocolate chip cookies.

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