I looked up this recipe for the amounts of the ingredients, as I could not find my old recipe. I made a batch of cookies and they are just as I remember. I have been making these cookies since Junior high. I hope you find my suggestions helpful. Just stating what works for me, I am sure there are other solutions as well.
1. You don't need the vanilla - I did not use it, maybe that is what makes it to runny to set up for some user (?)
2. I always cook with only butter. Margarines can vary a lot by brand and variety so they are hard to predict in recipes.
3. I use old fashion oats with no problem. They are a chewy, but I like it that way
4. Use an oversized pan. It makes stirring in the peanut butter and oats much easier. I melt the butter on low, then add the milk, sugar, and cocoa and bring to a boil on medium. Then turn off the burner. I do not remove the pan from the heat, and then add the peanut butter and stir it in to melt it before adding the oats. I do not measure the peanut butter, so i think i add close to 1 cup of peanut butter. I then quickly scoop the cookies with a wooden spoon to a cookie sheet lined with wax paper. 30 minutes or so in the refrigerator and they are firm. I always leave a few to cool on the counter and eat warm and gooey. I keep the fininshed cookies in the refrigerator.
I hope you enjoy these suggestions and would love to hear how they work for you.
Was this review helpful?
0 users found this review helpful
I looked up this recipe for the amounts of the ingredients, as I could not find my old recipe....