Return to Main Recipes Page/Return to Home Page
2 cups granulated sugar
Mix sugar with cocoa in 3- to 4-quart saucepan. Add butter and cream.
Cook over low flame, stirring frequently, until butter is melted.
Bring to a full, rolling boil; boil for 1 minute. Turn off flame under pot.
Immediately stir in peanut butter and vanilla extract. Immediately stir in oats.
Drop by teaspoonfuls onto waxed paper. Set aside until firm.
Poster's Notes:
Do not double this recipe.
Posted by Virginia Sauer (Sir Angus), Z'L
Nutritional Info Per Serving: N/A
1/3 cup cocoa, preferably Dutch process
1 (stick (8 tablespoons) butter or margarine
2/3 cup heavy cream, light cream, or half and half
3/4 cup (about 7 ounces) crunchy peanut butter
1 teaspoon pure vanilla extract
3 cups quick-cooking rolled oats
For a less rich version, substitute 1/2 cup milk.