2 T. butter or margarine
1 c. butterscotch chips
3/4 c. peanut butter
2 T. milk
2 c. oats (quick or old-fashioned will work)

2 T. butter or margarine 1 c. butterscotch chips 3/4 c. peanut butter 2 T. milk 2 c. oats (quick or old-fashioned will work)

Melt the butter over low heat in a medium sauce pan. Add butterscotch chips and peanut butter. Stir until chips are completely melted and mixture is smooth. Add milk and cook an additional 3 minutes.

Remove from heat and stir in oats. Drop mixture by heaping tablespoonfuls onto greased aluminum foil or parchment paper. Allow cookies to cool until set and firm. (Place them in the refrigerator to speed up this process. Mine were ready in less than an hour.)