Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 24-30 cookies
Ingredients:
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup cocoa
- pinch salt
- 1/2 cup butter
- 1 cup peanut butter
- 1 tsp. vanilla
- 3 cups quick-cooking oatmeal
Preparation:
Microwave for 2-1/2 minutes longer, or until the mixture boils thoroughly for 1 minute. Then remove from microwave and stir in peanut butter and vanilla until smooth. Add oatmeal and mix well. Do not use regular or instant oatmeal; quick-cooking oatmeal is essential to the success of this recipe.
Let the mixture stand for 10 minutes, stirring occasionally to let the oatmeal absorb some of the liquid.
Drop mixture by spoonfuls onto waxed paper or parchment lined baking sheets or Silpat sheets. Let cool until you can touch the mixture; then reshape the cookies to make them more a ball shape. Let cool completely; store tightly covered at room temperature.
You can also pour this mixture into a 9" square pan that has been greased with unsalted butter, let cool, then cut into squares.
