Hands-On Time
10 Mins
Total Time
30 Mins
Yield
Makes 36 cookies
Raymond Hom

How to Make It

Step 1

In a large saucepan, melt the butter over medium-high heat. Stir in the brown sugar, cream, and cocoa, then boil for 1 minute.

Step 2

Remove the saucepan from heat, add the peanut butter and vanilla, and stir until smooth. Stir in the oats and peanuts.

Step 3

Drop heaping tablespoonfuls of the batter onto wax paper–lined baking sheets, spacing them 1 inch apart, and let cool until set, about 20 minutes.

Chef's Notes

 

Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.

 

Ratings & Reviews

/5
Reviews
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