Ingredients
- ½ cup butter, salted real butter, do not substitute
- ½ cup milk (skim, 1%, 2% or whole)
- 2 cups granulated sugar
- ½ cup unsweetened cocoa (I use Hershey’s Natural Unsweetened Cocoa)
- 1 teaspoon pure vanilla extract
- ½ cup creamy peanut butter
- 3 cups Quick Oats (quick-cooking oatmeal) or Old-Fashioned Oats
Instructions
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In a medium to large size sauce pan, heat butter, milk, sugar and cocoa over medium heat, blending well and stirring continuously.
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Bring to a rapid boil. Once boiling, allow to a boil (while continuing to stir) for 1 1/2 minutes, then remove from heat.
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Next, add vanilla and peanut butter and blend well, then add oats, blend well.
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Drop large spoonfuls of batter on wax paper. Allow to cool/set for 25 to 30 minutes on counter.
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Enjoy with a large glass of cold milk!
Notes
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.
