Olivia’s Peanut Butter No Bake Cookies

My 5 year old loves to help me with these cookies. Store them in
the fridge and they will keep for a week. They are especially
good with a little melted chocolate drizzled over the top. Megan Bradley

2 cups Sugar 1/2 c. Milk 1/2 c. Butter 1/8 tsp Salt 1 tsp. Vanilla 1 cup Creamy Peanut Butter 3 cups Quick 1 Minute Quaker Oats Directions: Combine sugar, milk, butter, and salt in medium pan. Bring to a boil. Allow to boil for 1 minute. Remove from heat. Stir in vanilla, peanut butter, and rolled oats. Stir until mixture begins to stiffen a little. Drop onto foil or cookie sheet into round clusters. Put in fridge to set.

No Bake Cookies

Jill Dorrough

2 c sugar 1/2 c butter 1/4 c cocoa 1/2 c milk 1/2 c peanut butter (creamy or crunchy) 3 c rolled oats 1 tsp vanilla Directions: Put first four ingredients into a large saucepan and bring to a boil. Then mix in peanut butter, oats and vanilla. Cool for 10 minutes. Then drop by spoonfuls onto waxed paper and let cool.