Don’t let the simplicity of this recipe fool you — these are decadent and rich cookies.
1/2 cup unsalted butter
1 cup sugar
1/2 cup 2% milk
4 tbs Hershey’s Dark cocoa powder
1/2 cup organic no stir creamy peanut butter
3 cups quick cooking rolled oats
How I Made Them:
Melt the butter in a heavy-bottomed sauce pan over medium heat. Add the milk, sugar and cocoa powder and stir to combine completely. Bring the mixture to a boil and then remove the pan from the heat. Stir in the peanut butter and then the oats. Stir to combine.
Line two cookie sheets with parchment paper. Drop the cookie batter onto the paper using a large spoon, using the back of the spoon to smooth the cookie into a circle. Let the cookies set in the refrigerator for 2 hours or so.
They will last for four or five days in a tight tupperware — but you won’t have any left that long after folks get a taste.