Time 16m Yield 18 Number Of Ingredients 8 Steps:
Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute. Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins. Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.
Time 13m Yield 24 Cookies Number Of Ingredients 8 Steps:
Mix first 6 ingredients in a sauce pan and cook until it boils. Boil for 1-3 minutes. Remove from heat and add peanut butter and oatmeal. Drop by teaspoonfuls on to wax paper. Chill until set.
Time 15m Yield 1 dozen. Number Of Ingredients 8 Steps:
In a large saucepan, combine sugar and cocoa; add butter and milk. Cook and stir over medium heat until mixture comes to a boil; boil for 1 minute. Remove from the heat; stir in oats, coconut, peanut butter and vanilla. , Let stand until the mixture mounds when dropped by tablespoonfuls onto waxed paper. Cool until set.
Time 3h30m Yield About 3 dozen cookies Number Of Ingredients 8 Steps:
Place cookies in a bowl and use a masher to crush them into bits. (The biggest pieces should be no larger than 1/2-inch square.) Dump mixture into a colander and shake to remove most of the tiny crumbs. You should have about 2 cups pieces remaining. Return to bowl and add nuts. In a medium saucepan, melt butter over low heat. Whisk in condensed milk. If using bar chocolate, break into medium-size pieces. Add chocolate, cocoa powder and salt, and whisk until chocolate is melted and mixture is smooth, about 2 minutes. Scrape chocolate mixture into bowl with cookies. Stir together and set aside at room temperature for 15 minutes to firm up. Meanwhile, lay 2 sheets of aluminum foil, each about 18 inches long, on a work surface. Top each with a sheet of waxed or parchment paper. Divide cookie mixture between the two. Using paper and your hands, shape and roll mixture into two cylinders of dough, each about 12 inches long and 1 1/2 inches in diameter. Roll dough up in the paper, then again in foil. Roll on the work surface to make sure the log is even, then twist the ends of the foil to secure. Refrigerate the logs until firm, at least 1 hour. After 1 hour, check to make sure they are setting evenly. If necessary, roll on the work surface again until smooth (no need to remove the foil and paper). Refrigerate until fully set, another 2 hours or up to 3 days. When ready to serve, remove logs from refrigerator and unwrap them on a work surface. Sprinkle confectioners’ sugar over them, turning to coat. Shake off excess and use a serrated knife to slice into 1/4-inch rounds. Plate and serve, or refrigerate up to 2 hours.
Time 30m Yield 3-1/2 dozen. Number Of Ingredients 11 Steps:
In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.
Time 20m Yield 15-20 cookies, 15-20 serving(s) Number Of Ingredients 8 Steps:
Mix sugar, cocoa, margarine, and milk and boil one minute. Add pinch of baking soda. Add peanut butter, karo syrup (you can use regular syrup), vanilla, and oatmeal. Mix until well blended. Drop on wax paper in lumps to cool. Let cool about 30-45 minutes.
