difficulty Moderate
equipment
  • wax paper
  • saucepan
  • wooden spoon
  • spoon
author Rebecca Crump
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  3 1/2 cup 3 1/2 cup dry quick-cooking oats (divided)  
  1. place several sheets of wax paper on your counter or kitchen table.
  2. measure 3 cups of oats, the peanut butter and the vanilla into a large heatproof bowl. set aside.
  3. place the butter, sugar, milk and cocoa in a small saucepan. give them a quick stir. turn the heat on high, and leave the mixture alone. (no more stirring.) bring the mixture to a full, rolling boil, and let it boil for exactly 1 minute. remove immediately from the heat, and pour the chocolate mixture over the oats and peanut butter.
  4. use a large wooden spoon to quickly stir the ingredients together. (if the mixture seems runny or it’s a very humid day, stir in the remaining half-cup of oats.)
  5. working with two spoons or a small ice cream scoop, drop the mixture by tablespoons onto the wax paper.
  6. let the cookies cool until set.
  1/2 cup 1/2 cup peanut butter  
  2 tsp 2 tsp vanilla  
  1 stick 1 stick butter (cut into pieces)  
  2 cup 2 cup sugar  
  1/2 cup 1/2 cup milk  
  4 tbsp 4 tbsp cocoa