My recipe has a few differences: an extra cup sugar, an extra tbsp cocoa, an extra 1/2 cup butter, no salt, 4 tbsp p-butter instead of 1/2 cup (I think it's about the same amount though), & an extra tsp vanilla. My directions: mix sugar, cocoa, butter, milk & "bring to a ROLLING boil, & continue to boil for 1 minute. Add oats, peanut butter & vanilla, & beat until fairly thick. Remove from heat & drop by spoonfuls onto greased cookie sheets or waxed paper. Place in a cool dry place & let sit for at least 1 hour." In my experience making these, the following works best: 1) you need to bring the mixture to a good, rolling boil before timing - this cooking helps blend the flavor of the cocoa with the other ingredients & make it deep and rich; 2) you need to have the oats, peanut butter & vanilla measured out and ready to go as soon as you pull the mix off the stove; 3) use a large wooden spoon to stir the whole thing in the pan – you’re literally going to "beat" the mixture by hand. It is very tiresome, but the longer you "beat", the thicker the mixture becomes, the less shine it has, & the better it will set once placed on your cookie sheet. BEWARE: It *is* possible to over-mix, & wind up with crumbly cookies. You want to beat the mixture until thick & it has lost some of its shine, not until it's chunky. Chunky means you've beaten too much (or taken too long and the mixture has cooled). These are very rich cookies, & not for the faint of heart.
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My recipe has a few differences: an extra cup sugar, an extra tbsp cocoa, an extra 1/2 cup...