Fudge oatmeal cookies

Yield: 2 Doz

Measure Ingredient
1 Stick butter
2 cups Sugar
3 tablespoons Cocoa (up to 4)
1 teaspoon Vanilla
½ cup Milk
½ cup Peanut butter
3 cups Oats, uncooked

This recipe was given to me by a friend 14 years ago. The recipe card is now creased, faded and stained from use--the family loves these simple chocolate cookies. Also, I remember eating these in the school cafeteria in elementary school. (Don't do what one friend of mine did- she COOKED the oatmeal before adding to the other ingredients, and then served it to us at a party! We had quite a laugh, and have never let her forget the incident!!)

By : Rita Cochrane, Nashville TN Melt butter in medium saucepan. Add next 4 ingredients. Cook and stir on medium to medium high until boiling. As soon as it is brought to a boil, continue cooking (while constantly stirring) for ONE minute. Immediately remove from heat and, as quickly as possible, add the peanut butter and oats. Drop by spoonful onto wax paper to harden. Eat and enjoy! Tip: The secret of success with these cookies is TIMING. Be careful not to boil for more than one minute. Also, it is best to have the peanut butter and oats pre-measured and ready to mix with the chocolate mixture, so you can do it rapidly. Drop the mixture onto the wax paper just quickly as you can in order for the cookies to have the right consistency- the shorter the time they stay in the pan, the better they'll be. (They should have a glossy look- if they're dull and crumbly, they're overcooked.) Also, I use quick oats, but I don't know if it matters. Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@... (L J G) on Jul 5, 1997

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