Having a little stockpile of these in the freezer certainly can come in handy for last minute summer gatherings or unexpected guests!


Ingredients:


  1. - 1 stick butter, unsalted

  2. - 1/2 cup cocoa powder

  3. - 2 cups granulated sugar

  4. - 1/2 cup milk

  5. - 1/2 cup peanut butter  (I used creamy, but whatever you choose is fine)

  6. - 3 cups oats (I have used both quick and long-cooking and each work)

  7. - 1 teaspoon vanilla


Directions:


In a large saucepan or Dutch oven, add butter, cocoa powder, sugar and milk.  Bring to a boil and boil for 1 minute.


Remove the pan from the heat and add the peanut butter, oats and vanilla.  Stir to combine and melt the peanut butter.


Drop on to wax paper and cool in the refrigerator or freezer.  Store in an air-tight container or zipper bag.  Will keep for 2 weeks in the fridge and several months in the freezer.  If freezing, flash-freeze them so you can easily pull out the number of cookies needed instead of the whole batch.  ENJOY!!