2 cups white sugar 5 tablespoons unsweetened cocoa powder 1/2 cup milk 1/2 cup unsalted butter 1/2 cup crunchy peanut butter 1 teaspoon vanilla extract 3 cups quick-cooking oats 1/2 cup chopped walnuts
Cover baking sheets with wax paper and set aside.
Combine sugar and cocoa in a large saucepan. Stir in milk, butter and peanut butter. Cook and stir over medium heat until butter melts and mixture is combined, about 5-20 minutes. Remove from heat.
Stir in the vanilla, oats and nuts, and mix thoroughly. Take a teaspoon and scoop out a spoonful of the mixture; drop the spoonful onto the waxed paper-covered baking sheet. Repeat with the rest of the mixture.
Place in the refrigerator until the cookies are cooled and set. Store the cookies in an airtight container.
Nutritional data has not been calculated yet.
Get our best recipes delivered right to you! Sign up for our newsletter that features hand-picked recipes