cup crushed cookies. Gently stir remaining crushed cookies into filling until
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Put oleo, cocoa, sugar and milk in saucepan.
Bring to a boil. Boil one minute.
Add oatmeal, peanut butter and vanilla.
Mix well.
Drop by spoonfuls onto waxed paper.
Chill.
Mix together the sugar, milk, butter and cocoa.
Heat over medium until the mixture comes to a full boil.
Remove from heat, add peanut butter, vanilla and oatmeal, stir well.
Drop by spoonfulls onto waxed paper.
Mix everything but the oatmeal together and bring to a
Mix ingredients in pan on stove and bring to a boil.
Boil for 1 minute, take off heat.
Add peanut butter, vanilla and oatmeal.
Drop by teaspoon on foil or wax paper and cookies will harden as they dry.
(If too thin, add more oatmeal.)
Heat butter, sugar, cocoa and milk to a boil.
Boil for 1 minute.
Remove from heat.
Add oatmeal, peanut butter and vanilla. Place by spoonful (medium-large) on waxed paper to cool.
If cooked the right length of time, cookies will harden.
To make cookies, peanut butter instead of chocolate, add more peanut butter and omit cocoa.
tir in wheat germ and oatmeal.
Drop by large spoonfuls
In a saucepan, combine milk, sugar, butter and cocoa.
Bring to a rolling boil.
Boil for 2 minutes after rolling boil starts. Remove from heat.
Add oatmeal and peanut butter.
Pour cocoa mixture over oatmeal.
Mix well.
Spoon mixture onto wax paper. Let sit until hard.
o a heatproof bowl. Dip cookies lightly, one by one, into
Bring to a boil the sugar, cocoa, oleo and milk.
Boil 2 minutes.
Shut off stove.
Add peanut butter, oatmeal and vanilla.
Stir well and drop by teaspoon on waxed paper.
Let cool for 20 minutes.
Peel off wax paper and eat cookies.
Mix sugar and cocoa together in a pan, then add the milk and margarine.
Put on medium heat and boil 1 minute.
Remove from heat and add peanut butter, vanilla and oatmeal.
Drop by teaspoonfuls onto wax paper.
Makes about 5 to 6 dozen cookies.
Mix first 4 ingredients all together in saucepan over medium heat; bring to a boil for 3 minutes.
Add peanut butter and oatmeal to first ingredients.
Mix well.
Drop teaspoon size or larger cookies on wax paper.
Completely cool and put in a cookie jar.
Combine sugar, cocoa and milk in saucepan.
Bring to a boil and cook 5 minutes.
Remove from fire.
Add butter and stir.
Then add peanut butter until melted.
Pour contents over the raw oatmeal.
Stir quickly and drop by spoonfuls on wax paper.
Makes fudgie cookies.
In saucepan, mix sugar, butter and milk; boil for 5 minutes.
Mix all other ingredients in large bowl.
Add hot mixture to bowl, mixing well.
Drop cookies onto sheets of wax paper using a couple spoons.
Cool completely.
Bring this to a boil for 1 1/2 minutes butter, splenda, salt, cocoa, milk.
In large bowl mix oatmeal, peanut butter, vanilla.
Add boiled mixture, a little at a time until you have the consistency of a drop cookie. Put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper. Put cookies into freezer on the tray.
After a few hours put them into zip lock baggies. Keep the cookies in the freezer and eat them. You can eat them frozen, or let them defrost a bit.
Mix sugar, oleo and milk (also cocoa, if using) together in a saucepan.
Bring to a boil over medium heat, stirring constantly. Boil for one minute.
Remove from heat and add peanut butter, oatmeal and vanilla.
Mix well.
Drop by tablespoon onto wax paper, cool, cookies harden fast so work quickly.\tI have had this recipe from when I was in Middle school and have always used it.
(If you want to make the chocolate kind, use 2 Tbsp. cocoa, 4 Tbsp. oleo and 1 1/4 c. of oatmeal.
Rest of ingredients stay the same.)
Mix together in a saucepan sugar, cocoa, milk, and butter. Cook over medium heat, stirring until it comes to a full boil. Remove from heat.
Add oatmeal, coconut, peanut butter, and vanilla.
Mix thoroughly, and drop by spoonfuls on waxed paper. Cookies will set as they cool.
Yield:
about 30 cookies.