- 2 cups sugar
- ½ cup butter
- ½ cup milk
- ½ cup unsweetened cocoa powder
- ½ cup peanut butter
- 2 teaspoons vanilla
- ⅛ teaspoon salt
- 3 cups quick-cooking oats
it, you may like it: DOES ANYONE HERE ACTUALLY EAT CARROT CAKES?
Line two pans with parchment paper. Set aside.
Bring sugar, butter, milk, and cocoa powder to a boil over medium heat. Once it is at a rolling boil, boil for 1 minute.
Remove from the heat and whisk in the peanut butter, vanilla, and salt until smooth. Stir in oats. Drop by spoonfuls on prepared pan.
Refrigerate for at least 30 minutes or until cookies are set.
Use quick-cooking oats and real butter for the best consistency.
Bring to a boil over medium heat.
Allow the mixture to come to a rolling boil and boil for 1 minute. Start timing the mixture once it is at a full boil.
Avoid overcooking the mixture.
Cool completely before eating.