Time 45m Yield 24 Number Of Ingredients 8 Steps:
Line a baking sheet with aluminum foil and spray with cooking spray. Combine sugar, milk, margarine, and cocoa powder in a saucepan; bring to a boil, stirring often, for 1 minute. Remove from heat and stir in oats, peanut butter, and vanilla extract. Drop about 1 tablespoon of mixture per cookie onto the prepared baking sheet. Let stand until cookies are cooled and firm, about 30 minutes.
Time 1h5m Yield 24 Number Of Ingredients 7 Steps:
Line a baking sheet with waxed paper. Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed. Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.
Time 20m Yield 2-1/2 dozen. Number Of Ingredients 8 Steps:
In a large saucepan, combine the first 5 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. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
Time 1h30m Yield 30 sandwich cookies Number Of Ingredients 4 Steps:
Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes. Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles. Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
Time 40m Yield 24 cookies Number Of Ingredients 8 Steps:
Line 2 baking sheets with wax or parchment paper. Melt the butter in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk and bring to a boil; boil for 1 1/2 minutes. Remove from the heat and immediately stir in the oats, peanut butter, vanilla and salt, stirring to combine. Add the chocolate, stirring until just combined. Drop the dough by rounded tablespoonfuls on the prepared baking sheets. Let the cookies stand until set, about 30 minutes.
Yield 12 Number Of Ingredients 8 Steps:
Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute. Remove from heat and add remaining ingredients. Stir and mix well. Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool. Store in well-sealed container.
Yield 24 Number Of Ingredients 8 Steps:
Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to rolling boil. Remove from heat; cool 1 minute. Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.
Time 17m Yield 48 cookies Number Of Ingredients 6 Steps:
In lg saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over med heat. (full, rolling boil = large bubbles rising to surface that can’t be stirred down). Boil for one minute, stirring constantly. Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats. Working quickly, drop by spoonfuls onto waxed paper . Let cool completely.
Time 25m Yield 24 cookies Number Of Ingredients 9 Steps:
Line two baking sheets with parchment paper and set aside. In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine. Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you’d like a chewier cookie, store in the fridge.
Time 40m Yield about 60 cookies Number Of Ingredients 8 Steps:
Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine. Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Time 25m Yield 24 cookies, 12 serving(s) Number Of Ingredients 6 Steps:
In large sauce pan on low to med melt butter add peanut butter ,sugar ,cocoa & vanilla stir until melted and bubbling some. Remove from heat & stir in oatmeal till you can form into balls ( I do this but running my hands under cold water and forming the balls with my hands but be careful it will be Hot! refergiate till hardened ( a couple of hrs).
Time 20m Yield 28-30 serving(s) Number Of Ingredients 8 Steps:
combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes. stir in peanut butter. remove from heat and add quick oats; mix well. drop from a teaspoon onto wax paper; let cool.
Time 10m Yield 24 cookies Number Of Ingredients 7 Steps:
Stir sugar, cocoa, margarine and milk together in saucepan. Bring to a boil and boil for 1 minute, stirring frequently. Remove from heat. Stir in vanilla, peanut butter and oats. Drop by teaspoonfuls on waxed paper. Should be kept refrigerated.
Time 1h Yield 36 Number Of Ingredients 7 Steps:
Line 2 baking sheets with waxed or parchment paper. Melt the Country Crock® Spread in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes. Remove from heat and immediately stir in the peanut butter, vanilla, and oats, stirring to combine. Add chocolate, stirring just until combined. Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes, or until set.
