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Hi everyone in Nancy Land!
This is a response to Dena in NC (August 12, 2007 newsletter) for a chewy oatmeal cookie. Here is the one I use ALL the time and it is a hit wherever I take it. This recipe was from my dear MIL.

Chocolate Oatmeal Cookies
1 stick butter
1/2 cup milk
2 cups sugar
3 tablespoons cocoa
1/2 cup peanut butter
5 cups oatmeal (regular)
3 oz bag chopped walnuts**

Place a couple pieces of waxed paper on the table.

In a large pot, combine the butter, milk, sugar and cocoa. Bring to a rolling boil (over low heat), but don’t cook. As soon as it starts to bubble, turn off heat. Cooking time: ~ 10 minutes

Add the peanut butter and oatmeal. Mix well.

Place a heat pad next to the waxed paper and put pot on it.

Working quickly, drop tablespoons full of mixture onto waxed paper. Continue until all mixture is gone. Number of servings: depends on cookie size

Cool and place in a covered container.

*You can add more chocolate to mixture if you like them richer in chocolate flavor and looks.

**In place of the nuts, you can use chunky peanut butter. Or if you prefer, you don’t have to use any nuts.

I usually use more chocolate (my family likes them with more chocolate). While bring the mixture to a rolling boil, I do a couple taste tests to make sure it tastes right. (This mixture is so good, you will be doing lots of taste tests).

Depending on the kids moods (or mine) is when I choose to use either the creamy or chunky peanut butter. They both turn out good. NOTE: I use Jiff; I found that off-brands have too much oil and spoils the flavor of the cookie.

These do not have to be refrigerated; just keep in a covered bowl.

Depending on how fast you drop the cookies on the wax paper, you will notice a color change. If dropped quickly while still hot, they will have a glossy color. If the mixture cools, the cookies will have a dull finish. But they still taste the same – GOOD!
Marilyn from Michigan

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