Makes 18 two ounce cookies
1/2 cup whole milk
½ cup butter
1/3 cup sugar
3 tablespoons cocoa powder
2 teaspoon vanilla extract
1 cup crunchy peanut butter or sun butter
3 to 3 ½ cups quick oatmeal
1/3 cup dried cranberries, chopped
¼ tsp salt
*This recipe is VERY flexible. The recipe above should work out just perfectly and does most of the time, but if your cookies come out crumbly, add a little more milk or use less oatmeal next time.
1/2 cup whole milk
½ cup butter
1/3 cup sugar
3 tablespoons cocoa powder
2 teaspoon vanilla extract
1 cup crunchy peanut butter or sun butter
3 to 3 ½ cups quick oatmeal
1/3 cup dried cranberries, chopped
¼ tsp salt
- Heat milk, butter, sugar and cocoa over medium heat, stirring constantly, until it simmers and the sugar has melted, about 2 minutes.
- Remove the pan from the heat and add the vanilla and peanut butter; stir until peanut butter has melted completely.
- Stir in oatmeal, cranberries, and salt.
- Using a 2 ounce cookie scoop, scoop portions onto a baking pan. Press or leave rounded. Refrigerate to firm up or eat immediately.
*This recipe is VERY flexible. The recipe above should work out just perfectly and does most of the time, but if your cookies come out crumbly, add a little more milk or use less oatmeal next time.
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