Time 27m Yield 30 Number Of Ingredients 7 Steps:
Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes. Remove saucepan immediately from heat. Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat. Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.
Time 6m Yield 24 cookies Number Of Ingredients 9 Steps:
Add the first six ingredients into a 4-quart sauce pan. Bring to a rolling boil and hold for 1 minute. Remove from heat. Add peanut butter into the hot mixture and stir until melted. Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract). Mix in the dry oats until they are completely coated. Drop cookies by tablespoonfuls onto wax paper. Let cool until set. *Please remember that even if you do follow the recipe exactly, it doesn’t always turn out just right. I’ve had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.
Time 30m Yield 42 Number Of Ingredients 8 Steps:
Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside. In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well. Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.
Time 1h10m Yield 20 Number Of Ingredients 8 Steps:
Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly. Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.
Time 1h20m Yield about 2 dozen cookies Number Of Ingredients 9 Steps:
Line a baking sheet with parchment paper and set aside. Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.
Yield 24 Number Of Ingredients 9 Steps:
Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes. Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients. Drop on waxed paper and allow to cool before serving.
Time 2h18m Yield 16 Number Of Ingredients 7 Steps:
Grease a 9-inch square baking dish with cooking spray. Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan. Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently. Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Time 20m Yield 28-30 serving(s) Number Of Ingredients 8 Steps:
combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes. stir in peanut butter. remove from heat and add quick oats; mix well. drop from a teaspoon onto wax paper; let cool.
Time 30m Yield 25-30 small cookies Number Of Ingredients 7 Steps:
Bring first 5 ingredients to a boil & remove from heat. Add oats & peanut butter. Drop by spoonfuls onto wax paper & let cool.
Time 15m Yield 30 cookies, 30 serving(s) Number Of Ingredients 8 Steps:
Add milk and butter to a medium or large sauce pan and heat over medium heat until butter is melted. Add sugar and cocoa powder and stir until well blended. Turn heat to high and boil for 3 minutes. Take off of heat and add marshmallows. Once marshmallows are well blended, add vanilla. Add coconut and oats and mix well.
Time 40m Yield 24 Number Of Ingredients 7 Steps:
In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.
Time 40m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Combine first 5 ingredients. Bring to boil and cook for 90 seconds. Remove from heat. Stir in 1/2 cup peanut butter; dissolve. Add 3 cups quick cooking oats. Add 1 tsp vanilla. Mix well. Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set. NOTE: Some recipes omit the cocoa.
