These cookies are my daughter’s favorite! I don’t know where this recipe originated, and it’s probably not a unique one, but it is delicious and extremely easy. I do know that the Amish in our area have an almost identical version that they refer as a boiled cookie.

I have cut the sugar down from the original version to make them healthier. Don’t worry, they’re still plenty sweet. Enjoy!

3/4 c. sugar

1/4 – 1/2 c. cocoa powder (depending on how dark and chocolatey you want them)

1/2 c. milk (either dairy or plant-based)

1/2 c. salted butter or margarine

1/2 c. peanut butter (or other nut butter)

3 1/2 c. quick-cooking oats

1 tsp. vanilla

1. Mix sugar, cocoa, milk, and butter in medium saucepan. Bring to a boil and then remove from heat.
2. Add peanut butter, oats, and vanilla. Stir well.
3. Drop by tablespoonfuls onto baking sheet lined with parchment paper. Cookies will harden as they cool.
4. Store in an airtight container up to 5 days at room temperature, although they never last that long in our house!

Yield: Approx. 40 cookies