1/2 c. butter

1/2 c. milk

2 c. sugar

1 c. bittersweet chocolate chips

1 t. vanilla

3 c. oats

1 c. chopped walnuts

Combine butter, milk and sugar in a medium saucepan over medium heat. Stir constantly until butter melts. Bring to a boil and boil for 1 minute, stirring constantly.

Remove from heat and add chocolate chips. Stir until chocolate is melted. Stir in vanilla, and then add the oats and walnuts. Stir until oats are well coated with chocolate mixture.

Spoon by rounded teaspoonfuls until cookie sheets lined with parchment paper. Cool in the refrigerator for 30 min. Store in an airtight container in the freezer.

Gluten-Free Cookies by Luane Kohnke, p. 54

Yield: 51 cookies (104 calories each)