



½ cup (1 stick) butter

2 cups granulated sugar

½ cup milk

4 tablespoons cocoa powder

½ cup peanut butter

2 teaspoons vanilla extract

3 cups quick-cooking oats

Add the first four ingredients to a 4-quart saucepan. On high heat, bring to a rolling boil and let boil for 1 minute. Remove from heat. Stir in the peanut butter and vanilla until smooth, then stir in the oats. Drop by heaping tablespoons onto wax paper-lined baking sheets. Let cool in the refrigerator until set.

I remember when my mom made these, and I've always wanted to try to make them (she says she doesn't remember making them- but I remember eating them, so whatever). I found the recipe on Brown Eyed Baker (if you couldn't tell by now, my favourite site to find dessert recipes) and I couldn't wait to try them! I love these cookies. They're super easy, don't require an oven, and seriously delicious. They're kinda chewy and kinda crunchy and have the perfect balance of peanut butter and chocolate (if you can't tell that by the fact that half of the dessert recipes on this blog include peanut butter and chocolate together- I LOVE it). These are addictive-- I actually ate five in one sitting. Dangerous.This will be a great recipe for me in the summer, because I'll be in Houston and it gets ridiculously hot- and the last thing I'll want to do is turn on an oven! And these are really easy to make, so I'll be able to make them with my little sisters and the girls I will be nannying for :)Yield: About 2 dozen cookiesRecipe adapted from Brown Eyed Baker P.S... how do you guys like the new layout?Cheers,Izzy