These rich chocolate cookies are great straight out of the refrigerator. They have been around a long time and go by many names. They can be easily adapted for gluten free or dairy free diets and are naturally egg free.
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
Line two cookie sheets with waxed paper. Do this before assembling the cookies because you need to scoop them out kind of fast so don't wait until the last minute to line the trays.
Step 2: Assembly
In a 4 qt. saucepan (medium saucepan), add the butter, sugar, milk, and cocoa powder. Cook over medium high heat stirring occassionally until the liquid is mixed. Bring the mixture to a full rolling boil and boil for 1 minute. Don't start timing until you've reached a full-out boil!
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.
kbrooks14 made it!