You can find this recipe along with 12 more great dessert recipes in my book, The Tater Tot Casserole Cookbook!
1 stick butter
1/2 cup milk
2 cups sugar (I made these with 1.5 cups coconut sugar and 1/2 cup regular sugar and they were okay; taste was different but probably better for your glycemic index)
3 T cocoa
1 t vanilla
1/2 cup peanut butter
3 cups quick cooking oats (not old fashioned)
Bring first 4 ingredients to a full rolling boil in a saucepan. If you don’t, the cookies won’t set up and will be a blobby mess.
Take them off the burner and stir in the peanut butter until it’s all mixed in. Then add vanilla. Then add oats. You might need a little more than 3 cups, but go easy because they do set up once they are on wax paper.
Drop by teaspoonfuls onto wax paper. A small scoop is great for this. Wait a little bit before eating and eat the rest out of the pan using a spatula!
|don't let small children help with this recipe because it's HOT!!! here is Samuel back in 2011 helping make some other desserty concoction!|