Have a hankering for something peanutty and brown sugary-sweet? Then stir up a batch of these quick and easy saucepan cookies!

Another delicious recipe from our Family-Favorite Recipes Collection.

Penuche Peanut Butter Drops

1/2 cup butter

2 cups light brown sugar, firmly packed

1/2 cup 2% milk (or whole milk)

Pinch of salt

1/2 cup creamy peanut butter (preferably natural)

1 teaspoon vanilla extract

3 cups quick-cooking oats

1. Have all ingredients pre-measured and ready. Line a baking sheet with waxed paper or foil; set aside.
2. In a large heavy saucepan combine the butter, milk, sugar and salt. Bring mixture to boil over medium heat, stirring occasionally, until mixture comes to a full rolling boil. Without stirring, let mixture boil for 3 minutes, no less - no more. Immediately remove from heat.
3. Stir in peanut butter and vanilla, stirring until peanut butter has melted. Quickly stir in the oats, mixing well.
4. Working fast, drop mixture by spoonfuls onto waxed paper or foil. Allow to cool and become firm, about 30 minutes.

Makes about 24 cookies.

Cook's Tip: If the mixture is accidentally overcooked, it will result in extremely dry cookies, sometimes so crumbly the mixture will not hold together enough to form a cookie. If this sort of thing occurs once the oats are added, then stir a tablespoon of milk (more or less) at a time until the mixture is moist enough to work with. Under cooking the mixture will result in cookies that must be eaten with a spoon......or may eventually harden by the next day.

Nutritional Information Per Serving (1 cookie): 213.5 calories; 32% calories from fat; 8.0g total fat; 10.6mg cholesterol; 61.6mg sodium; 191.0mg potassium; 32.1g carbohydrates; 2.4g fiber; 18.4g sugar; 29.7g net carbs; 4.9g protein.

Copyright Hope Pryor, please see Terms of Use. Photograph property of CooksRecipes.com.