Fastest Cookies In The West (No Bake Cookies)
- 1/2 cup butter
- 2 cups sugar
- 1/2 cup milk
- 4 tablespoons cocoa powder (dutch process if you have it)
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon light corn syrup
- 1/2 cup peanut butter
- 3 1/2 - 4 cups dry quick-cooking oats
- 2 teaspoons vanilla
- Lay out some waxed paper on two baking sheets or your countertop. Put them somewhere where you can access them quickly.
- Combine the first four ingredients in a large pan (preferably one with a heavy bottom since it will help it cook more evenly with less scorching). Heat over medium heat, stirring constantly, until the mixture comes to a rolling boil. Cook for 1 minute. Do NOT boil longer, as it will cause the mixture to burn or to have the wrong consistency. Remove from heat.
- Quickly mix in the chocolate chips, corn syrup, peanut butter, oats, and vanilla with a rubber spatula or wooden spoon. Drop spoonfuls onto the prepared waxed paper and let them cool. When they are cool, store in a dry airtight container (if they last that long).
butter, sugar, milk, cocoa, semisweet chocolate chips, light corn syrup, peanut butter, oats, vanilla
Taken from www.food.com/recipe/fastest-cookies-in-the-west-no-bake-cookies-381801 (may not work)