1 cups graulated sugar
4 TBSP cocoa
1 stick butter or margarine
1/2 cup milk
1 cup peanut butter
1 TBSP vanilla extract (1/2 TBSP if using real vanilla)
3 cups quick oats (do not use regular oats)
1. In a heavy saucepan, bring sugar, cocoa, butter and milk to a rolling boil. Boil for 1 min.
2. Pull mixture off of heat and add peanut butter and vanilla, stirring until blended.
3. Add hot mixture to oats. Blend well.
4. Drop rounded teaspoonfuls onto waxed paper. Sit until cool and hardened.
Notes: Do NOT double. This recipe is very particular and doubling mostly leads to a failure to set properly. Also, high humidity can cause the cookies to fail to set.
Thursday, May 3, 2012