1) For the oatmeal cookies, preheat oven to 350\
Basic Oatmeal Cookie Mix.
Combine shortening and
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.
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.
Stir and boil sugar, milk and cocoa for 1 minute.
Add vanilla, peanut butter and oatmeal and stir.
Drop by spoonfuls on cookie sheet to cook and set.
Bring to a boil oleo, cocoa, sugar and milk.
Boil for 5 minutes.
Remove from heat quickly and mix in peanut butter, oatmeal and vanilla.
Drop on wax paper on cookie sheet.
Mix in pan, sugar, cocoa, milk and butter.
Bring mixture to a boil, then add remaining ingredients.
Drop by teaspoonfuls on waxed paper or greased cookie sheet.
Refrigerate.
Boil milk, butter, sugar, cocoa and salt until a little ball hardens in cold water.
Stir frequently.
Lay tinfoil 20-inches in length out.
After fudge hardens, add peanut butter, vanilla and oatmeal.
Mix, spoon out fudge onto foil.
Cool.
Happy eats to you.
urface equal to 2 large cookie sheets with wax paper.
Mix sugar, milk and margarine in pan.
Add instant chocolate. Stir mixture and bring to a boil; boil for 3 minutes.
Add remaining ingredients; mix well.
Remove from heat.
Beat mixture until it starts to cool and thicken.
Place by teaspoonfuls onto buttered cookie sheet to cool.
Coconut can be added.
Mix butter, cocoa, sugar and evaporated milk together.
Bring to boil until smooth, not gritty.
Add vanilla and peanut butter. Melt; take off heat, then add oats.
Mix well.
Lay teaspoonfuls onto cookie sheet, let cool and harden.
Mix sugar, milk and cocoa in the pan.
Stir until fully blended.
Boil for 3 minutes.
Reduce heat to low.
Add peanut butter, butter and oatmeal.
Stir until all of the oatmeal has been coated.
Spoon drop onto wax paper.
Combine sugar, cocoa, milk and margarine in a large pot. Bring to a boil for one minute.
Remove from heat and add peanut butter, oatmeal and vanilla.
Mix well, until mixture has no shine.
Drop on waxed paper with a spoon.
Let set until cookies are firm and then refrigerate.
Boil first 3 ingredients for 5 minutes.
While cooking, mix oatmeal and cocoa.
Add oatmeal and cocoa to ingredients.
Add vanilla before adding oatmeal and cocoa.
Drop out on wax paper.
In a large saucepan, combine sugar, milk and margarine.
Bring to a boil while stirring.
Remove from heat; mix in the chips. Stir and melt.
Add the oatmeal and mix well.
Drop dough from spoon onto a waxed paper lined tray.
When cooled they are ready to enjoy.
Bring to a boil for 1 minute the cocoa, sugar, margarine and milk. Add in peanut butter, oatmeal and vanilla. Stir until thick. Drop by teaspoon on waxed paper. Let stand until dry.
Boil sugar, milk, cocoa and margarine for 1 minute.
Remove from stove and add peanut butter and oatmeal; mix well.
Put on wax paper by spoonfuls; let set until dry.
Bring first 4 ingredients to a boil for 1 minute.
Add peanut butter and vanilla. Stir well. Add oatmeal. Stir into chocolate mixture.
Place by spoonfuls on waxed paper to cool.
Bring all ingredients except oatmeal to a rolling boil; keep stirred.
Then add oatmeal.
Drop on waxed paper.
Let set for a few minutes.