Makes 30 cookies
Easy and Delightful!
1 cup natural cane sugar
1/2 cup NESTLÉ TOLL HOUSE Baking Cocoa
1/2 cup (1 stick) butter or vegan butter sticks, cut into pieces
1/2 cup NESTLÉ CARNATION Almond Cooking Milk
3 1/2 cups quick-cooking oats
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract
1.Line baking sheets with wax paper.
2.Combine sugar and cocoa in large saucepan. Add butter and milk. Bring to a boil over medium heat, stirring occasionally, for 1 minute. Remove from heat. Stir in oats, peanut butter and vanilla extract.
3.Drop by level cookie scoop onto prepared baking sheets. Dough will be sticky. Press down lightly with back of spoon or scoop.
4.Refrigerate at least 30 minutes before serving. Store refrigerated between layers of wax paper in airtight container for up to 5 days.
Find this recipe at verybestbaking.com