In memory of Amy Watson

 Amy's mom would make these for us when I'd stay at her house in Tamworth,

and as soon as I got the recipe I was makin' 'em left and right, too.

(I've eaten a LOT of these cookies over the years, and they always make me think of Amy.)        



c. butter                                                                                tsp. vanilla

2 c. white sugar                                                                        3 tbl. peanut butter

c. milk                                                                                 3 c. oats

6 tbl. unsweetened baking cocoa



Melt butter in saucepan over medium flame.  Add sugar, milk and cocoa; stir for three minutes.  (Mixture should be at a very slow boil.)  Reduce flame to low, and stir in vanilla and peanut butter.  Remove from heat once peanut butter has combined with chocolate mixture.  Add oats and drop by tablespoons-full onto aluminum foil.  Allow to cool fully before eating.


WF: These cookies are by their nature wheat-free, but not gluten-free.  (Oats contain gluten.)


V: These cookies can be made vegan by replacing butter with margarine, and milk with soy milk.

     I have not yet tried this, but I am thinking about making these with soynut butter and carob, for those who can't have

     peanut butter or chocolate; I'll let you know how it goes. 






Website created and maintained by Robyn Piper                                                                                                                                                         Last updated January 2012