2 cups granulated sugar
1 stick butter
1/2 cup milk
1 teaspoon vanilla
1 cup peanut butter (smooth or crunchy)
3 cups "quick" oats (not instant)

1. Pull out a long sheet of waxed paper and place on the counter or on cookie sheets. Set aside.
2.In a large saucepan, pour in the sugar, add the stick of butter and the milk. Over medium heat, cook and stir until the mixture comes to a full boil. Make sure the butter has completely melted, then stop stirring and set a timer for one minute. After the minute, remove the mixture from the heat. Add the vanilla and peanut butter and stir. Then add the 3 cups of oatmeal. Stir well until mixture is well combined.
3.Using a teaspoon or a tablespoon (the cookies are rich, so I advise making them small) spoon out cookies onto the waxed paper. Let the cookies cool for about 45 minutes or until set. Serve.
4.I let mine cool another hour or so before I put them into a covered storage bowl or cookie jar.
5.For best results, let the cookies cool at room temperature. Do not refrigerate or the cookies will get sticky.


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