afe bowl, melt the chocolate chips for about 60 seconds being careful
Mix oatmeal, vanilla and peanut butter in a bowl; set aside. Put everything else in a pan and bring to a rapid boil for 1 minute.
Pour onto the oatmeal and stir.
Put on wax paper and let harden.
Blend together in large cooking pan the sugar, milk, butter or margarine and the cocoa.
Bring to boil.
Take off heat and add vanilla and peanut butter, then mix in oatmeal.
Using a teaspoon, drop spoon-size amounts onto wax paper.
Let cool until dull in color and cookies have hardened.
Bring first 4 ingredients (sugar, cocoa, milk and butter) to a full boil in a 2-quart saucepan.
Cook over medium heat for 1 minute.
Remove from heat.
Add oatmeal, peanut butter and vanilla.
Mix well.
Drop by teaspoon onto wax paper.
Let stand until firm, preferably in a refrigerator.
Makes approximately 30 cookies.
Mix butter, sugar, cocoa and milk.
Boil hard for 1 minute. Remove from heat; add vanilla and oats.
Drop by teaspoonful onto waxed paper.
Allow to cool and set.
Combine sugar, butter, milk and cocoa in a large saucepan over heat.
Bring to a full boil, stirring constantly, for 1 minute. Remove from heat, add peanut butter, oatmeal and vanilla.
Mix well.
Immediately drop by spoonfuls onto wax paper.
Allow to cool.
Combine first 4 ingredients in boiler and slowly bring just to a boil.
Remove from heat and add vanilla.
Have ready in large bowl the oatmeal, chocolate chips and nuts.
Pour the hot mixture over it and stir well.
Drop from teaspoon onto wax paper and allow to cool.
Makes about 6 dozen.
Bring butter, sugar, cocoa and milk to a boil and boil for 1 minute.
Remove from heat and stir in vanilla, peanut butter and oatmeal.
Spoon out on wax paper and let harden.
Ready to serve in minutes.
Mix together sugar and cocoa.
Add oleo and milk; cook over medium heat until boiling for 45 seconds to 1 minute.
Remove from heat and add peanut butter.
When mixed well, add oatmeal.
Mix well, let cool about 2 to 4 minutes and spoon onto foil.
Place sugar, cocoa, margarine and milk in a heavy medium saucepan.
Cook over medium heat, stirring constantly until mixture boils.
Cook for two more minutes, while stirring constantly, while mixture continues to boil.
Add peanut butter, then remove from heat.
Stir in the oatmeal and vanilla, mixing until well blended.
Drop by teaspoon onto wax paper.
Refrigerate until cool.
Serve.
Boil sugar, cocoa, butter, salt and milk for 2 minutes. Remove from heat and add oatmeal, peanut butter, vanilla and marshmallow cream.
Drop by spoonful on waxed paper.
Cool.
Mix sugar, milk, butter and cocoa; cook for 5 minutes.
Remove from heat.
Add vanilla, peanut butter and oatmeal.
Place by spoonfuls on waxed paper; cool.
Mix the first 4 ingredients and bring to a hard boil, no more than 3 minutes. Remove from heat and add the peanut butter, vanilla and oatmeal. Drop from spoon onto wax paper.
Combine sugar, cocoa, milk and butter in saucepan.
Boil for 1 minute.
Remove from heat.
Stir in peanut butter, vanilla and oatmeal.
Stir until melted.
Drop by spoonfuls on waxed paper. Let harden.
Store in airtight container.
Mix sugar, milk, cocoa, butter and vanilla in a pan.
Bring to a boil and let boil for 1 minute.
Take off stove and add peanut butter.
Mix well.
Add oatmeal; mix.
Drop onto wax paper and cool or refrigerate.
In a large saucepan, boil sugar, margarine and milk for 1 minute.
Remove from heat.
Add oatmeal, cocoa, vanilla and peanut butter.
Drop by teaspoonfuls onto wax paper.
Bring margarine, sugar, cocoa and milk to a boil for 2 minutes, stirring constantly.
Mix in peanut butter, oatmeal and vanilla.
Drop by teaspoon on wax paper while still warm. Refrigerate until cool.
Boil together for 1 minute the margarine, sugar, cocoa, milk and salt.
Remove from heat and add oatmeal, peanut butter and vanilla.
Drop by teaspoon on wax paper; work quickly.
Mix sugar, cocoa, milk and butter in a large saucepan.
Bring to a rolling boil and boil for 1 minute.
Remove from heat.
Add peanut butter, vanilla and oatmeal.
Drop by rounded teaspoonfuls onto wax paper to cool.
Combine sugar, cocoa, butter and milk in a saucepan.
Boil over medium heat for 1 minute.
Stir constantly; fold in remaining ingredients.
Drop by teaspoonfuls onto waxed paper and let harden.
Work quickly, hardening doesn't take long.
Store in airtight container.