Ingredients
1/2 cup butter (1 stick, salted)
1/2 cup milk (skim, 1%, 2% or whole)
2 cups sugar
1/2 cup cocoa (I use Hershey's Natural Unsweetened Cocoa)
1 teaspoon pure vanilla extract
1/2 cup creamy peanut butter
3 cups Quick Oats (quick-cooking oatmeal) or Old-Fashioned Oats
Directions
In a medium to large size sauce pan, heat butter, milk, sugar and cocoa over medium heat, blending well and stirring continuously. Bring to a boil. Once boiling, allow to boil (while continuing to stir) for 1 1/2 minutes then remove from heat. Next add vanilla and peanut butter and blend well, then add oats, blend well. Drop large spoonfuls of batter on wax paper. Allow to cool/set for 25 to 30 minutes on counter. Enjoy with a ol' big glass of cold milk!
Tips
Use an ice cream scoop for the batter - so simple and no mess. I use the medium size scoop from Pampered Chef. I take heaping size scoops and drop them on the wax paper.
Use a timer for the 1 1/2 minute boiling time. Under and over cooking may result in cookies that do not set.
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