1 (6 ounce) package
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
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
Refrigerate uncovered about 1 hour or until
Store covered in refrigerator.