Gather your ingredients, I don't have evaporated milk at the time so I used 1/4 cup regular 2% milk
For this I measure my ingredients out first because this is a quick paced recipe.
This is the hardest part! The extra spoon is to help get this out of the measuring cup. It's always good to have an extra hand for this recipe.
I'm spoiled and my mom and I have tons of pampered chef items. This sauce pan is a god among sauce pans. If you haven't heard of pampered chef please google it!!! It's amazing!
This sauce pan is the perfect size for anything. Here I just wanted to show how big the circumference is.
I heat the pan for about a minute before, then add in sugar, cocoa, butter, milk, and vanilla.
Bring to a boil and stir constantly for 5 minutes. If you over cook it your cookie will be flakey, and if you under cook it they will be runny.
Adding the oats while stirring, this part is where it's best to have an extra hand.
Peanutbutter! Make sure you stir in completely the peanutbutter. It's the glue that holds the cookies together.
Once you've added the oats and peanut butter completely, quickly spoon cookies onto cold surface covered with wax/parchment paper.
The surface needs to be cold because you want your cookies to immediately start hardening. You want them to be sticky in consistency.
These cookies when you eat them will be a tid bit flakey because the oats, the cocoa I used is pure cocoa and the taste is intensely strong.
I recommend pure cocoa, the brand we use is Saco premium cocoa. You can find it at most grocery stores. Only use creamy peanutbutter and I recommend Quaker oats brand. These are my favorite cookies!
- 2.0c Sugar
- 1.0 1 stick of butter
- 0.0c eveaperated milk
- 1.0tsp Vanilla
- 2.0Tbsp Cocoa
- 0.0c Peanut butter
- 3.0c Oats
- Large stirring spoon or Whisk
- Stove top
- Wax Paper or parchment paper
- Cold surface