Prep 10 mins
Cook 3 mins
My dad brought this recipe home from the Navy nearly 50 years ago. I have been making them since I could stand on a chair by the stove and stir. The peanut butter in this recipe makes these cookies a little different than similar recipes I've seen here.
- 118.29 ml milk
- 59.14 ml cocoa
- 118.29 ml butter or 118.29 ml margarine
- 473.18 ml sugar
- 709.77 ml quick oats
- 118.29 ml peanut butter
- 2.46 ml vanilla
- If using cookie sheet, prepare pan by coating lightly with butter or margarine.
- In a large heavy saucepan, combine the milk, cocoa, butter and sugar.
- Stirring constantly, bring to a full boil, then boil for 1 minute.
- Remove from heat.
- Stir in vanilla and peanut butter until peanut butter is completely melted.
- Stir in quick oats.
- Quickly* drop by spoonfuls onto waxed paper, or spread in a buttered cookie sheet.
- Allow to cool completely.
- If using cookie sheet, cut into squares to serve.
- *If you don't move quickly, cookies will set up in the pan.
- If cookies do not set, you didn't boil long enough.
- If cookies are dry, you boiled too long.
Leta, these are sinfully delicious! I made them using vanilla soymilk (and omitting the additional vanilla) and soy nut butter, and they turned out terrific! I'll definitely be making these again soon!
Simply perfect! These bring back memories of cookies EXACTLY like them that my mom used to make! :) I'll be making these often, as they're fast, easy, inexpensive and utterly delicious. Thanks Leta, for a wonderful old favorite that will never go out of style.
When I was in Junior High School, a hundred years ago, these were a favorite!!! We could get a huge cookie for 5 cents!! these are easy, tasty, and dangerous to have around. too too tempting!!! I made them for the cookie-thon, and have now added them to my holiday baking list!!