Recipe

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• 8 tbsp butter (1 stick)
• 1 1/2 cups packed light brown sugar
• 1/2 cup heavy cream
• 1/3 cup unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 1 tsp pure vanilla extract
• 3 cups old fashioned oats (not quick-cooking )
• 1 cup dry roasted peanuts

• 1 In large saucepan, melt butter over medium-high heat. Stir in brown sugar, cream, and cocoa; boil 1 minute.
• 2 Remove saucepan from heat, add peanut butter and vanilla, and stir until smooth. Stir in oats and peanuts.
• 3 Drop heaping tablespoonfuls of the batter onto wax paper–lined baking sheets, spacing 1 inch apart, and let cool until set, about 20 minutes.
• 4 Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.