1/2 cup (4-ounces) unsalted butter
1 ¾ cup granulated sugar
1/2 cup whole milk
1/4 cup cocoa powder
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
2 ½ cups quick cooking oats
1/2 cup toasted pecans, finely chopped
1/4 teaspoon salt
1/3 cup rainbow sprinkles
- Line two Farberware 11 x 17" Cookie Sheets with parchment or wax paper. Set aside.
- In a Farberware Classic Series 2 Qt. Saucepan over medium heat, bring butter, sugar, milk and cocoa powder up to a boil. Continue to boil mixture for exactly one minute.
- Remove from the heat and stir in peanut butter. Stir in vanilla extract, followed by oats, pecans and salt.
- Using a medium size cookie scoop, or heaping tablespoon, scoop mixture onto prepared cookie sheets. Top cookies with sprinkles and allow to set at room temperature for 20-30 minutes. Cookies can be stored in an airtight container at room temperature, or stored in the refrigerator.