• Cooking Time: 2
• Servings: 78
• 1 (1 lb. 3.5 oz.) pkg. Pillsbury Rich & Moist Fudge Brownie Mix
• 2/3 Cup milk
• 1/2 cup margarine or butter
• 1 cup creamy peanut butter
• 1 cup mini M&M
• 3 cups quick-cooking rolled oats
• 1 tsp vanilla

1. Line cookie sheets with waxed paper.
2. In a large saucepan, combine brownie mix, milk and margarine. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat.
3. Add peanut butter and vanilla. Blend well. Stir in oats. Carefully stir in M&Ms.
4. Drop dough by rounded tablespoonfuls onto waxed paper-lined cookie sheets. Cool 5 minutes or until completely cooled. Makes 6 1/2 dozen cookies.

For fewer calories, equals amount of Splenda may be substituted for sugar