Ingredients
1 3/4 cups white sugar
1/2 cup milk (I used water and they were just as delicious)
1/2 cup butter
5 tablespoons unsweetened cocoa powder
1/2 cup creamy peanut butter (for a bit of a crunch, try Crunchy PB)
3 cups quick-cooking oats
1 tablespoon vanilla extract
Directions
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
***These cookies are great for days that its just too hot to turn on the oven. This is also a great recipe for the younger bakers! My 11 year old sister Catherine makes them for the family quite often :)
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