3 cups Oatmeal (not the instant kind)
1/2 cup Peanut Butter
1 teaspoon Vanilla

You actually add the Oatmeal, Peanut Butter and Vanilla to a chocolate mixture that you make first. I go ahead and measure them out first and use a 4-cup glass measuring cup to put it in so that it can be easily poured in at once when it's time. Just make a little "well" with your spoon to hold the vanilla so it doesn't soak down into the oatmeal before it's time to be added. Also, before you put peanut butter in a measuring cup, fill the cup with vegetable oil and carefully pour it back into the bottle. Use a spoon to scoop the peanut butter into the cup.  Once it's full and your ready to scoop the peanut butter out, it comes out a whole lot easier than without using the oil.

2 cups Sugar
3 tablespoons Cocoa
1 stick of Butter
1/2 cup Milk

Put all of the ingredients above in a saucepan. When measuring the cocoa, scoop it out of the container and use the straight side of a butter knife to level off the top of it so you get an accurate amount.


Turn the burner on high and stir everything together. It won't take long before the mixture starts to boil. Keep stirring it for 1 minute while it boils. I use a wooden spoon so the spoon won't get hot while I'm stirring.

It needs to boil like this while being stirred for 1 minute.

Turn the burner off. If you have an electric stove, remove the pan from the burner. Stir in the oatmeal, peanut butter and vanilla into the chocolate mixture.


On a flat surface, like your kitchen counter, lay down about an 18-inch long piece of wax paper. Use a damp towel or sponge to wipe down your counter and then lay the wax paper down. It helps keep the wax paper in place and keeps the edges from curling up. Use a tablespoon to scoop out the mixture and put it on the wax paper. Use the bottom of the spoon to flatten out and round the edges of the cookie.