INSTRUCTIONS
Before getting started, make sure to gather all of your constituents and measure everything out. Line a couple of large baking wastes with diploma paper( I like to just line my countertop with a large distance of diploma paper, if your countertop is heat resistant you can also do this rather) and set away.
Place the adulation, sugar, and milk in a saucepan and heat over medium heat, making sure to stir frequently until the adulation is melted and everything is well combined. Bring the admixture to a rolling pustule( the top should be fully covered in bubbles and washing roundly) and allow to boil for 60 seconds( make sure to set a timekeeper!) without stirring.
Remove from the heat, and stir in the peanut adulation and vanilla excerpt until completely combined. Stir in the oats and mix until all of the oats are carpeted with the admixture and everything is well combined.
Drop spoonfuls of the admixture onto the set baking wastes.
I like to use a1.5 teaspoon cookie scoop and flatten the eyefuls out a little. Allow to cool for about 45 twinkles– 1 hour or until the eyefuls have concrete up, serve, and enjoy! The eyefuls will continue to firm up more the longer they cool.
NOTES
These eyefuls may be stored in an watertight vessel at room temperature for over to one week. eyefuls will also indurate well for over to three months, thaw to room temperature before serving.