This is a rehash of a post I ran during our second month, back when we had eight readers. You all can get your chocolate in my peanut butter any time.
- 1/2 C. butter
- 4 T. unsweetened cocoa powder
- 1/2 C. milk
- 1/2 C. peanut butter
- 3 C. quick oats
- 1 3/4 C. sugar
- 1 t. vanilla extract
In a saucepan, over medium low heat, melt butter slowly, stirring it frequently.
Add sugar, cocoa powder and milk and stir briskly until mixed.
Beware when opening a new container of cocoa powder.
It appears to be packaged like those dye packs in bank robberies.
Turn up the heat slightly, but not higher than medium.
Stir until mixture comes to a slow boil, let it cook for 1 1/2 minutes
Take off heat and add peanut butter. Stir quickly and work fast.
Once the peanut butter is blended in, add the oats, one cup at a time. Stir until they’re equally coated in peanut butter chocolate goodness.
Spread a sheet of waxed paper on the counter or a cookie sheet.
Drop the mix by the teaspoon/tablespoon (depending on how big you want your cookies, smaller ones set up faster, FYI) onto the waxed paper with a little space in between.
Let cool/set up for at least 5 minutes before you try one. They’re best after about half an hour, but I will not deny they are delicious when they’re still warm and fall apart as you eat them.
Store in an airtight container, they’ll last for more than a week if you can stop yourself/your family from eating them.
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