COMMENTS:
I found this recipe on a homeschooling website and my family quickly gave them a five-star rating!
INGREDIENTS:
4 cups sugar
1 cup milk
1/2 stick butter/margarine
6 heaping tablespoons cocoa powder
1 tsp vanilla extract
6 cups Quaker quick oats
1 1/2 cups creamy peanut butter
DIRECTIONS:
Put oats and peanut butter in a very large bowl. Don’t worry about mixing them at this point.
In a medium sized pot, combine sugar, milk, butter/margarine and
cocoa powder. Heat on medium heat until mixture is dissolved. Continue
to heat just until mixture starts to bubble and then remove from heat.
**Do not overcook!** Add vanilla to this mixture and stir.
Pour hot mixture over oats and peanut butter and mix together until completely mixed.
Using a wooden spoon, scoop spoonfuls of cookie mixture onto a hard surface {counter top, kitchen table} covered in wax paper.
Let cookies set until firm.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.
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