Yield: 48 Servings
|1 \N||Stick butter|
|1 teaspoon||Vanilla extract|
|¼ cup||Peanut butter (optional)|
Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@... (Micaela Pantke) (COLLECTION) From: ijames@... (Carl Ijames)
Heat first 4 ingredients over medium heat while stirring until boiling. Let boil for 5 minutes, then remove from heat. Stir in remaining ingredients.
Drop by heaping teaspoonfuls onto wax paper and let cool (or start eating - they are good hot too). You have about 3 to 4 minutes after removing from heat to get the oatmeal stirred in and the cookies dropped out. After that, enjoy licking the pan and your fingers. I experimented with less milk (⅓ to ¼ cup) and boiling for 1 to 3 minutes, and sometimes the cookies came out with a better texture (moister and softer), but sometimes they never set up at all and we ate them with a spoon. This way they are a little dry after storing a couple of days, so I just make sure they get eaten sooner.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .