By: Martha Evans
Recipe History: This was the first recipe passed down to me by my husband's family when we were dating, and has a special significance to me. Being given this recipe was like saying to me "you are now part of the family", because this recipe belonged to my husband's mother, whom passed away before we met.
Ingredients:
In medium to large saucepan mix together:
2 cups of sugar
1 stick of margerine
1/2 cup milk
1/4 cup cocoa
Stir the above mixture continuosly until everything is melted, mixed well and comes to a boil. Continue stirring, while boiling, for 2 minutes.
Take the above mixture off of the heat and immediately add:
1/2 cup peanut butter
1 1/2 teaspoon vanilla extract
2 1/2 cups oatmeal ("quick" oats are best for this)
Quickly mix well and spoon onto wax paper to let harden.
HELPFUL HINTS:
1. It is very handy to have All of your ingredients measured out and waiting before you start.
2. Start this recipe by slowly heating up the first list of ingredients until everything melted and mixed well, then turn up the heat, constantly stirring until it boils.
3. Constant stirring may be a little tiring but, is Extremely important since most of these ingredients would scorch and stick to your pan very quickly.
4. Timing the boiling is probably the most important part of this recipe. If not timed properly your cookies will either not harden up or become too hard and brittle. Due to variances in stove temperatures (yes, even on stove "eyes" not just the oven) you may have to try this recipe a couple of times to get your timing perfect.
5. This recipe can be doubled, but, you have to adjust your boiling time. Usually adding an additional minute to boiling time is sufficient.
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