Gina Marie Miraglia Eriquez

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Raymond Hom

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Makes 36 cookies
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Nutrition Facts

204 calories; fat 11g; saturated fat 5g; cholesterol 17mg; sodium 111mg; protein 3g; carbohydrates 25g; sugars 12g; fiber 2g; iron 1mg; calcium 22mg.