No Bake Powerhouse Cookies

Combine brown sugar, margarine, powdered milk, and water in a medium saucepan over medium heat. Stir constantly until the mixture is smooth and the sugar is fully dissolved, about 2-3 minutes.

Remove the pan from heat and allow the mixture to cool for 2-3 minutes until it reaches a workable temperature but is still warm to the touch.

Stir in the peanut butter and vanilla extract until fully incorporated and the mixture is uniform.

Fold in the oatmeal until evenly distributed throughout the mixture.

Fold in the peanuts gently, preserving some texture by leaving them slightly broken rather than fully crushing them.

Wet your hands slightly with water to prevent sticking, then scoop the mixture into 12-16 cookie-sized portions and shape them into compact balls or mounds on a clean, flat surface or parchment paper.

Allow the cookies to set at room temperature for 30-45 minutes until firm, or refrigerate for 15-20 minutes to speed up setting.

Store the finished cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.