2 cups. white sugar
1/4 c. unsweetened cocoa powder
1/2 c. milk
1/2 c. margarine
1 tsp vanilla extract
1 pinch salt
1/2 c. chunky peanut butter
3 c. quick cooking oats.
In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter, and oats.
Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in airtight container.
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