Fudge Peanut Butter Cookies

Sugar and margarine are creamed to add volume and air to the dough. Milk and cocoa powder are incorporated into the sugar mixture. The mixture is boiled rapidly and then combined with vanilla extract, rolled oats, and peanut butter. Mixed until smooth, the no bake cookie dough is made into cookie shapes and chilled.

Ingredients -

2 cups White Sugar
1/2 cup Whole Milk
1/2 cup Instant or Regular Cocoa
1 stick Margarine
1 teaspoon Vanilla Extract
3 cups Uncooked Rolled Oats
1/2 cup Peanut Butter

Preparation:

1. Cream sugar and margarine in medium bowl. Slowly stir in milk and cocoa powder.

2. Transfer to saucepan.

3. Bring to a boil over medium high heat and boil for 3 minutes.

4. Remove from heat and stir in vanilla extract, rolled oats and peanut butter.

5. Beat until smooth.

6. Drop by teaspoonfuls onto waxed paper. Let cool.

Fudge Making Tips

Extra Fine Sea Salt

Extra fine sea salt is a great choice for baking. The salt brings out the flavors in other ingredients and is a key balance to sugar.

Fudge Making Tips

Fresh Unsalted Butter

Fresh, not previously frozen unsalted butter is the best choice for baking. The consistency of butter changes when defrosted and the alteration in texture can adversely affect your dessert.

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