Prep Time:
10 min
Cook Time:
25 min
Total Time:
35 min
Servings:
48
Ingredients
How to make it
-
1
Heat oven to 350°F.
-
2
Line two cookie sheets with aluminum foil.
-
3
In large bowl, combine oats, flour and baking powder.
-
4
Add butter; beat on low to medium speed of electric mixer until crumbly.
-
5
Add sugars, water and vanilla.
-
6
Beat on low speed until dough starts to form.
-
7
By hand, stir in peanuts.
-
8
Divide dough in half.
-
9
Place half on one cookie sheet; flatten with lightly floured hands into 13 x 9-inch rectangle.
-
10
Repeat using remaining dough and second cookie sheet.
-
11
Bake 22 to 25 minutes or until golden brown, rotating cookie sheets after 12 minutes.
-
12
Place cookie sheets on wire racks.
-
13
Sprinkle 1 cup chocolate chips evenly over each large cookie.
-
14
Let stand 2 to 3 minutes.
-
15
With spatula or knife, spread softened chocolate evenly over cookies.
-
16
Cool completely.
-
17
(Refrigerate 15 minutes to set chocolate, if necessary).
-
18
Remove large cookies from cookie sheets and peel off foil.
-
19
Break each large cookie into 24 pieces.
-
20
Store tightly covered.
Is this recipe fire🔥 or do you have a way to make it better?
Let us know below!
© 2026 Frito-Lay® North America, Inc.