| 2 cups sugar
¼ cup vegetable shortening ½ cup milk |
3 tbsps unsweetened cocoa
powder ½ cup peanut butter |
1 tsp vanilla extract
3 cups rolled oats 1 cup peanuts, finely chopped |
| 1. Line 2 baking sheets with waxed
paper. In a saucepan, combine sugar, shortening, milk and cocoa powder
and bring to a simmer over low heat, stirring until smooth.
2. Simmer for 2 to 3 minutes. Remove from the heat and beat in the peanut butter and vanilla extract. 3. Gradually blend in the oats and peanuts.
Drop by tablespoonfuls 1-inch apart onto prepared baking sheets. Flatten
the cookies with the bottom of a glass dipped in water and then in sugar.
Let it cool and serve after they are set.
|