sticks (¾ c) unsalted butter
cup packed light brown sugar
teaspoon vanilla extract
cups creamy peanut butter
cups quick-cooking oats (I used Quaker)
cup chopped or crushed peanuts, optional (I used Planter's Classic Peanuts)
Line two large jellyroll pans with parchment paper or waxed paper. Set aside. In a large mixing bowl, add the dry oats and peanuts, if using. Set aside. In a 2-qt. non-stick saucepan over medium/medium-high heat, bring the butter, sugar, brown sugar, salt, and milk to a rapid boil. Once it starts boiling good, cook for exactly 2 minutes, whisking constantly. Remove from heat and stir in vanilla and peanut butter until melted. Pour hot mixture over the oats and peanuts and stir until the mixture loses its gloss as it begins to cool. (This may take 5-10 minutes.. it will start to look dull as it stiffens.) Drop mixture by heaping teaspoonfuls onto prepared pans. (I scooped it up with a teaspoon and used the back of another teaspoon to push it out.) Makes about 60 pieces. Let cool until completely hardened. Store in an airtight container at room temperature.