- 1 cup heavy whipping cream
- 8 ounces (1 1/2 cups) milk chocolate morsels
- 1/2 cup peanut butter (smooth or crunchy)
- 3 cups quick-cooking oats
Instructions: In a saucepan over medium heat, heat the cream to just before boiling. Remove from heat; stir in the chocolate morsels and peanut butter until the mixture is smooth. Fold in the oats. Drop by the spoonful onto wax paper- or parchment-lined baking sheets. Freeze until set, about 1 hour. Transfer cookies to a resealable plastic bag for storage in the freezer or refrigerator.
Notes: So easy, so yummy. Keep a batch of these in your freezer to satisfy those "I just want a taste of something sweet" cravings. If you crave more chocolate than sweet, use semi-sweet instead of milk chocolate morsels. Stir in a heaping spoonful of seedless raspberry jam with the peanut butter. No, really!
Nutrition Info. Per cookie: 92 calories (percent of calories from fat, 56), 2 grams protein, 8 grams carbohydrates, 1 gram fiber, 6 grams fat (3 grams saturated), 9 milligrams cholesterol, 22 milligrams sodium.
Credits: Recipe and styling by styling by Deborah Geering, for The Atlanta Journal-Constitution. Photo by Chris Hunt, AJC. Find more Christmas recipes from the AJC on AccessAtlanta.com
