Ingredients:
1/2 cup salted butter
2 cups granulated sugar
1/4 cup cocoa powder
1/8 tsp salt
1/4 cup thick cream
1/4 cup milk
2 tsp vanilla extract
1/2 cup creamy peanut butter
3 cups quick oats
Method
In a medium saucepan combine butter, sugar, cocoa, salt,
cream and milk. Bring mixture to a rolling boil over medium
heat, stirring occasionally, then allow mixture to boil 45
seconds without stirring. Remove from heat, add in vanilla,
peanut butter and quick oats. Stir mixture until combine
then, working with 2 large spoons, immediately divide
mixture evenly among 24 paper muffin cups (for bigger
cookies you could do about 16). Allow to rest at room
temperature until set.
1/2 cup salted butter
2 cups granulated sugar
1/4 cup cocoa powder
1/8 tsp salt
1/4 cup thick cream
1/4 cup milk
2 tsp vanilla extract
1/2 cup creamy peanut butter
3 cups quick oats
Method
In a medium saucepan combine butter, sugar, cocoa, salt,
cream and milk. Bring mixture to a rolling boil over medium
heat, stirring occasionally, then allow mixture to boil 45
seconds without stirring. Remove from heat, add in vanilla,
peanut butter and quick oats. Stir mixture until combine
then, working with 2 large spoons, immediately divide
mixture evenly among 24 paper muffin cups (for bigger
cookies you could do about 16). Allow to rest at room
temperature until set.
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