- 1 cup white sugar
- 1/3 cup evaporated milk
- 1/4 cup butter
- 1/4 cup crunchy peanut butter
- 1/2 teaspoon vanilla extract
- 2 cups quick cooking oats
- 1/2 cup peanuts
- 3 (1 ounce) squares semisweet chocolate
- Line cookie sheet with waxed paper.
- Mix sugar, milk and butter or margarine over low heat and bring to a boil. Remove from heat and add peanut butter and vanilla until blended. Stir in remaining ingredients.
- Drop by tablespoons onto cookie sheet. If mixture becomes too stiff, stir in 1 to 2 drops milk. Refrigerate about 30 minutes or until firm.
04/11/2018
recipepes.com
Peanut Clusters Chocolate Cookie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
