- Servings: 4 dozen
- 3 cups quick-cooking rolled oats
- 2/3 cup creamy or crunchy beanut butter
- 1/2 cup chopped peanuts (optional)
- 2 cups sugar
- 1/2 cup (1 stick) butter
- 1/2 cup milk
- 1/3 cup Hershey's cocoa
- 2 tsp. vanilla extract
DirectionsLine cookie sheet with wax paper or foil. Measure oats, peanut butter, and peanuts. Set aside.
Combine sugar, butter, milk, and cocoa in medium saucepan. Cook over medium heat stirring constantly until mixture comes to a rolling boil.
Remove from heat. Add oats, peanut butter, peanuts, and vanilla. Stir quickly and mix well.
Immediatly drop mixture by heaping t. spoons onto wax paper. Cool. Store in a cool dry place.