Razorback Cookies - cooking recipe

Ingredients
    1/2 c. margarine
    1/2 c. milk
    2 c. sugar
    3 Tbsp. unsweetened cocoa
    pinch of salt
    2 tsp. vanilla extract
    1/2 c. peanut butter
    1/2 c. coconut
    2 1/2 c. quick cooking oats
    1/2 c. chopped nuts (optional)
Preparation
    In a large microwave-safe bowl, combine margarine and milk. Microwave on High 2 minutes.
    Add sugar, cocoa and salt. Microwave on High 3 minutes, stirring several times.
    Add vanilla extract and peanut butter; stir until blended.
    Stir in coconut, oats and nuts; mix well.
    Drop by spoonfuls onto greased waxed paper.
    Cool at room temperature until firm.
    Store in airtight container.

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