This is my mama’s recipe that she’s been making for years – When it’s summertime out, it’s warm inside, hot outside and heating up the house just isn’t an option! So that’s where these little wonders come in – One pot on the burner and you’ve got instant cookies!
2 cups sugar
1 stick butter
1/2 cup milk
3/4 cup peanut butter
3 cups quick oats
1 t. vanilla
Start by melting the butter in a large pot, then dump in the sugar.
Pour in the milk and heat to a rolling boil. Let it boil for one minute and remove it from the heat.
Measure out your peanut butter and plop that into the pot. It’ll start melting into the butter/sugar mixture, making pretty little swirls and smelling really good!! (In case you can’t tell, this is one of my favorite parts of the recipe, when you dump the peanut butter in!)
Splash in that vanilla!
Between the peanut butter and now the vanilla, your kitchen is going to smell like heaven!
Or at least a bakery.
An extremely yummy smelling bakery!
Give your mixture a stir and continue to stir it until it’s all smooth and the peanut butter clumpies are gone!
Now you can measure out your quick oats…
And stir those in as well! From here on you’re going to want to work quickly before the mixture sets up…
Drop the mixture by spoonfuls onto waxed paper (or parchment paper) and flatten the tops out just slightly. Let them cool and set up for about 15 minutes (okay, actually they’ll be still hot, but somewhat set up in about 5 minutes. But don’t tell the family that!)
Store in an airtight container and enjoy!
- 2 cups sugar
- 1 stick butter
- 1/2 cup milk
- 3/4 cup peanut butter
- 1 t. vanilla
- 3 cups quick oats
- Melt butter in a large pot and then stir in the sugar and milk.
- Bring to a rolling boil and let boil for one minute.
- Remove from heat and stir in the peanut butter and vanilla. Stir it until all of the clumps have melted.
- Stir in the oatmeal, mix well and drop spoonfuls onto waxed paper. Flatten the tops out slightly and let cool for about 15 minutes.