I got this recipe from a friend of mine, Gina Shealy. Thank you, Gina,  for sharing.It is so simple and so quick to make. So quick, in fact, you want to measure everything out before you begin. Makes cooking them much easier.


1/2 stick butter

2 heaping Tbsp cocoa

2 cups sugar

1/2 cup milk

1/2 cup peanut butter

3 cup quick cooking oats (not instant)

Ok, here we go to cooking.

So sorry for the glare and shine. It is still morning and the sun is coming directly into my kitchen right now.

Right…cooking…In a large sauce pan melt butter.

Add cocoa and stir. It’s sort of stirred in the picture below. Really hard to stir and take pictures.

Add sugar…

and milk and stir.

Cook until it comes to a boil, continue to stir.

After it starts boiling allow to boil another 2 minutes.

Ok, while we have a couple of minutes for this to boil…do you have any idea how hard it is to cook and take pictures? I kept getting the camera too close and the lense kept fogging up. Or I had to take pictures left-handed. Not easy to do.

Two minutes are up. Next…

Add peanut butter

and oats

and stir. Don’t forget that little bit of peanut butter you scrape off the knife on the side of the pan.

Let stand for 1 minute. I found that if you let it stand for any longer the batter dries out and the last cookies spooned out aren’t that great.

Now, spoon onto wax paper.

Another left-handed shot! Getting better at those!

Let cool completely before putting into an air-tight container.

These are quick enough to cook in the mornings if your child should come to you and say, ” Mom, I need to take a snack for the class today.”




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