1 Stick butter
2 c Sugar
3 tb Cocoa (up to 4)
1 ts Vanilla
1/2 c Milk
1/2 c Peanut butter
3 c Oats, uncooked
This recipe was given to me by a friend 14 years ago. The recipe card is
now creased, faded and stained from use–the family loves these simple
chocolate cookies. Also, I remember eating these in the school cafeteria in
elementary school. (Don’t do what one friend of mine did- she COOKED the
oatmeal before adding to the other ingredients, and then served it to us at
a party! We had quite a laugh, and have never let her forget the
incident!!)
By : Rita Cochrane, Nashville TN
Melt butter in medium saucepan. Add next 4 ingredients. Cook and stir on
medium to medium high until boiling. As soon as it is brought to a boil,
continue cooking (while constantly stirring) for ONE minute. Immediately
remove from heat and, as quickly as possible, add the peanut butter and
oats. Drop by spoonful onto wax paper to harden. Eat and enjoy!
Tip: The secret of success with these cookies is TIMING. Be careful not to
boil for more than one minute. Also, it is best to have the peanut butter
and oats pre-measured and ready to mix with the chocolate mixture, so you
can do it rapidly. Drop the mixture onto the wax paper just quickly as you
can in order for the cookies to have the right consistency- the shorter the
time they stay in the pan, the better they’ll be. (They should have a
glossy look- if they’re dull and crumbly, they’re overcooked.) Also, I use
quick oats, but I don’t know if it matters.
Yields
2 Doz
