Ingredients

6 tablespoons unsweetened cocoa powder

1 1/2 cups sugar

1/2 cup butter

1/2 cup milk

1/2 cup creamy peanut butter

1 teaspoon vanilla

3 cups rolled oats, uncooked

Preparation

  1. In a medium-size heavy-bottomed saucepan over medium heat, combine the cocoa, sugar, milk, and butter.
  2. Bring the mixture to a boil over medium heat, then stir and boil for 1 to 2 minutes. Make sure the mixture is at a rolling boil before beginning to count the cooking time.
  3. Remove from the heat and stir in peanut butter, vanilla, and oats.
  4. Drop by teaspoonfuls onto a cookie sheet lines with waxed paper or silicone mat. We like to use a small ice cream scoop or cookie scoop when making drop cookies - it speeds up the process and gives the cookies a uniform appearance.
  5. Refrigerate for 1 hour, until firm.