Ingredients

1/2 c. peanut butter

2 2/3 c. uncooked quick oats

1 stick unsalted butter

1 3/4 c. granulated sugar

1/4 c. cocoa

1/2 c. low-fat milk

pinch of salt

1 tsp. vanilla extract

wax paper

Preparation

  1. Measure out the peanut butter and oats and set aside.
  2. Cut the butter into 4 pieces and place in a large saucepan over medium-low heat. Add the sugar, cocoa, milk and salt. Raise the heat to medium-high. Stir until well-combined, then continue to stir frequently until the mixture comes to a boil, about 4 minutes.
  3. Reduce the heat to medium and boil the mixture for exactly 2 minutes, stirring constantly. Remove the pot from the heat and stir in the peanut butter and vanilla until completely incoroporated. Stir in the oats until completely mixed.
  4. Place 2 sheets of wax paper about 18 inches long on the counter. (I place mine on top of old newspaper.) Use a cookie-dough scoop or a heaping tablespoon to drop the coolie mixture onto the wax paper.
  5. Let the cookies stand at room temperature until firm, about 30 minutes.