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    Chocolate-Peanut Butter Cookies


    Source of Recipe


    Linda

    List of Ingredients




    1 pkg. (6 oz.) semisweet chocolate chips (1 cup)*
    1/4 cup light corn syrup
    1/4 cup peanut butter
    2 tablespoons milk
    1 teaspoon vanilla
    2 cups quick-cooking oats
    1 cup peanuts (optional)

    Recipe



    Cover cookie sheet with waxed paper. Heat chocolate chips, corn syrup, peanut butter, milk, and vanilla in 3-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in oats and peanuts until well coated.

    Drop mixture by rounded tablespoonfuls onto waxed paper.
    Refrigerate uncovered about 1 hour or until firm. Store covered in refrigerator.

    *For Double Peanut Butter No-Bake omit semisweet chocolate chips, and use peanut butter chips instead.
 

 

 

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