I honestly think this is one of the first things I ever learned how to make. I’ve been making these since I was a little girl, possibly because they are very easy for kids to make and they happen to be the perfect cookie for summer as they don’t heat up the house. They are also one of my mother’s favorites.
This particular recipe came to me via a 1977 church cookbook from the First United Methodist Church in Omaha. The cookbook, according to the information inside, was printed to raise money to re-build their church after the fateful 1975 tornado that wiped out most of town. My parents remember that tornado (and events surrounding it) very well (it was 6 years before I was born). As a result this cookbook is probably one of the best I have ever used in my life, encompassing so many different recipes from so many different types of backgrounds. I intend to showcase it after I get done with the Time Life series. Until then enjoy this recipe from the “Youth” section.
2 cups sugar
1/4 cup cocoa (use the best you can find, it makes a difference)
1/2 cup milk
1/2 cup butter or margarine (margarine works MUCH better due to the oil content)
1 teaspoon vanilla
1/2 cup peanut butter (smooth is best, chunky is great but hard to mix in)
3 cups quick cooking oats
Mix sugar, cocoa, milk and butter over a medium heat. While that is heating get together your remaining ingredients as once it comes off the stove you need to work quickly.
Bring this to a rolling boil and let boil for one or two minutes. This is a type of candy so don’t attempt this on super humid or hot days, it tends to not set up if that is the case. In that instance use this as ice cream topping!!
Remove from heat and add vanilla, peanut butter and oats. Stir well mixing between each ingredient add in.
Drop by the tablespoon onto waxed paper, parchment, foil or some other smooth & non-stick surface. Allow to cool until set, usually about 30 minutes but depends on environmental conditions as well.