3 cups rolled oats
1 cup chopped nuts, lightly toasted (optional)
2 cups granulated sugar
1/2 cup evaporated milk
1/2 cup cocoa powder
1/2 cup butter
1 teaspoon vanilla extract
Cover a large surface with waxed paper. Combine oats and optional nuts in a bowl and set aside. In a heavy saucepan, combine sugar, cocoa and evaporated milk. Cook over medium-high heat, stirring constantly. Let boil for 2 minutes, while continuing to stir. Remove from heat and stir in butter and vanilla. Once butter is melted, pour in oatmeal mixture. Combine completely. Drop by spoonfuls onto wax paper covered surface. Once cool, store in airtight container.
3/4 cup all purpose flour
2/3 cup oats
1/2 cup corn starch
1/2 cup powdered sugar
3/4 cup butter, softened
Mix flour, oats, corn starch and powdered sugar in a large bowl. Blend in butter. Work with hands until a soft, smooth dough forms. Shape into a disk and wrap with plastic wrap. Place in the refrigerator 30 minutes or until easy to handle. Preheat oven to 300F. Roll out dough to 1/4″ thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheets. Decorate if desired. Bake for 15-25 minutes, or until edges are lightly browned. Time will depend on cookie size. Remove and cool completely on wire rack. Store in airtight container at room temperature.
1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1 cup creamy peanut butter
3 cups instant oats
2 teaspoons pure vanilla extract
In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.
Measure out your peanut butter and oats and have your vanilla jar handy.
Bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.
Remove from the heat immediately.
Add in the peanut butter – stir. Add in the oats – stir. Add in the vanilla – stir.
Drop by tablespoons onto baking sheets lined with wax paper.
Let cool for 30 minutes or until set.
Store in an air-tight container.
1/2 cups unsalted butter
2 cups Extra Fine Granulated Sugar
4 tablespoons cocoa powder
1/2 cups milk
1/2 cups peanut butter
27 ounces dulce de leche (divided)
1 tablespoon vanilla extract
2 1/2 cups oatmeal (any kind)
In a large sauce pan, melt butter. Add sugar, cocoa powder and milk. Bring to a rolling boil and cook for 1 minute. Remove from heat, add vanilla, peanut butter, and 1 can Dulce de Leche. Stir until smooth. Mix in oats.
Scoop rounded tablespoons full of batter onto lined cookie sheets. Allow to cool completely. Spoon rounded teaspoons full of Dulce de Leche onto each cookie.
Store in an air tight container.