This recipe has been around forever.
I remember making this cookie when I was a little girl.
You probably do too!
You know, sometimes the best recipes are the tried and true ones!
This requires so little effort and comes together in a cinch.
During the Summer, it's great because it doesn't require any baking!
I'm not a fan of these after they've been made a few days. I prefer them "fresh." (Whatever that means!)
Because of my "no-bake cookie idiosyncrasies," I only make half of a recipe at a time. The recipe I've listed is the whole-shabang.
When I make half a recipe, depending on how big I drop the cookies, I can easily get a dozen (a descent size cookie) to a dozen and a 1/2 (this size makes you want one for each hand!).
2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/2 cup butter
1 cup peanut butter
1 tsp. vanilla
3 cups quick-cooking oatmeal*
In a large saucepan, combine the sugar, milk, cocoa, salt, and butter. Bring to a boil, stirring well. Allow mixture to boil for 1 minute at a "hard boil." This creates your creamy cookie rather than "sugary" cookie.
Remove from heat and quickly add in the peanut butter and vanilla, stirring well. Mix in the oatmeal and stir until well incorporated.
Using a cookie scoop, drop onto wax paper or a silpat to allow the cookie to set.
Store in an air tight container at room temperature.
*The recipes for this always call for "quick-cooking." I don't use quick cooking, I use "old fashioned" because that's what I buy. I'm guessing most anything works EXCEPT for instant.