1/2 cup butter or margarine
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup peanut butter (creamy or chunky)
3 1/2 cups quick cooking oats (If preparing gluten-free, use a certified variety of gluten-free oats, like Bob's Red Mill)
2 teaspoons vanilla
WARNING: These are simple to make but they really do turn out better when making them on a dry day because the sugar mixture binding together the oats is more like a cooked fudge and candy is very humidity sensitive. If they turn out a bit soft, they are still good--just refrigerate or freeze them to make them more solid.
Step 1: Cookie Sheets
Step 2: Assembly
Remove from heat. Stir-in peanut butter, oats and vanilla. Drop by tablespoons onto wax paper.
Cool until set. I like to store them between layers of waxed paper in the refrigerator. Makes about 3 dozen.