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2 dozen
suggest servings
| 2 1/2 | cups | oatmeal | |
| 2 | cups | sugar | |
| 1 | stick | butter | melted |
| 1/2 | cup | peanut butter | smooth |
| 4 | tablespoons | cocoa powder | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | cup | milk |
In medium size sauce pan, mix butter, sugar, cocoa and milk, stir in over medium heat.
Bring to a full boil for 3 to 4 minutes (trying for almost a fudge consistency), Then stir in peanut butter and vanilla, last stir in oatmeal! You have to work quickly as will harden rather soon.
Scoop onto aluminum foil about 1 tblsp per cookie.
Let cool and harden.
| % Daily Value* | |
| Total Fat 41.0g | 63% |
| Saturated Fat 19.0g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 325mg | 14% |
| Total Carbohydrate 129.0g | 43% |
| Dietary Fiber 7.0g | 26% |
| Sugars 105.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 15% | Vitamin C | 0% | |
| Calcium | 7% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Because of its size, the gastronomy of Texas is analogous to a country, namely, a myriad of culinary influences that vary from region to region. Western Texans are best known for their...
Excellent, I made this recipe for yesterday dinner, I used the shitake mushrooms, added more garlic and green chiles, and it was delicious, we even didn't serve with any rice, just the mushrooms with tofu and water chestnuts, great.
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