Prep 5 mins
Cook 5 mins
This was given to me from a dear friend of my mother's. Everytime I've made these cookies they turn out, the first ones setting up before I've spooned out all othe the others. Do not double this recipe. And using Splenda instead of sugar won't turn out as well.
- 2 cups sugar
- 1⁄3 cup milk
- 1⁄4 cup butter or 1⁄4 cup margarine
- 4 tablespoons cocoa
- 1⁄2 cup peanut butter
- 1 teaspoon vanilla
- 2 cups quick-cooking oatmeal
- Mix together the sugar, milk, butter and cocoa.
- Heat over medium until the mixture comes to a full boil.
- Remove from heat, add peanut butter, vanilla and oatmeal, stir well.
- Drop by spoonfulls onto waxed paper.
Followed recipe exactly however... Cookies came out so dry. Couldn't get the mix to even slide off the spoon! I ended up spraying an 8 x 8 pan & spreading it in it. Not sure what I'll end up with.
This is a great "go to" recipe for a quick snack loved by all. I did add a handful of roasted peanuts for a little extra crunch. I would recommend getting all ingredients together before beginning. Measure all the ingredients to be cooked together, then the oats, peanut butter, and vanilla ready to pour in when the other ingredients have come to a full boil. I used a small ice cream dipper to dip out on parchment paper for easy cleanup. I would agree to NOT double the recipe because they would begin to "setup" before you could get them spooned out.
These cookies set up and are ready to eat right away!