Into a saucepan put:
½ c. butter (one stick)
2 c. white sugar
¼ c. cocoa
¼ c. light corn syrup
½ c. milk
Bring to a ROLLING boil and boil 60-90
seconds*. Remove from heat and add:
1 tsp. vanilla
¾ c. chunky peanut butter
3 c. old-fashioned rolled oats
Mix well. Drop by spoonfuls (or medium
scoop) onto wax paper-lined** cookie sheets. Refrigerate until firm.
NOTES:
*Most recipes like this call for boiling
for one minute, but it always turns out too soft for me. I boil it longer
and it's still pretty flexible after it cools.
**Instead of wax-paper, I now use reusable silicone baking mats. It
doesn't peel off from the cookie quite as easily, but it's reusable and I just
use an inverted spatula to release the cookie.
Using a scoop to portion these cookies has
revolutionized my life. I use a scoop to do other cookies, but I hadn't
thought of it for these until a friend suggested it. Oh my
goodness. So fast. So clean. So perfect! I love
it!
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