For a plain peanut butter version, eliminate the cocoa. The cookie texture will vary from creamy to grainy depending on the humidity in the air. In the summer I store them in the refrigerator although it is not necessary.
- 2 cups granulated sugar
- 1/2 cup evaporated milk (or low fat)
- 1/2 cup cocoa
- 1/2 cup real butter, salted or unsalted (no substitutes)
- 3 cups oatmeal (quick kind-not instant)
- 1/2 cup peanut butter (plain or nutty)
- 1 tsp. vanilla
Lay a 3 foot piece of wax paper or foil on kitchen counter. Place all ingredients except peanut butter, oatmeal and vanilla in a large size saucepan-at least 2 quart. Over medium heat, bring to a full boil, stirring slowly. Continue the boil for exactly one minute. Remove from heat, working quickly, stir in the peanut butter and vanilla until peanut butter is melted. Stir in the oatmeal. Using two tablespoons, drop mounds of mixture onto wax paper or foil. Let cool. Store in an airtight container.
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Submitted By: Sandie