- 1/2 cup (1 stick) butter or margarine, cut into pieces
- 1/2 condensed milk
- 2 cups sugar
- 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup of Chunky Reeses Peanut Butter
- 4 cups quick-cooking oats
Directions: Line tray or cookie sheet with wax paper. Combine butter and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until butter is melted when stirred; stir in sugar and cocoa until well blended. Microwave at HIGH 1-1/2 minutes; stir. Microwave at HIGH an additional 1-1/2 to 3 minutes or until sugar is completely dissolved and mixture is hot and bubbly on surface; carefully stir in salt, vanilla, peanut butter, and oats. Drop by tablespoons onto prepared tray; flatten slightly. Let stand until firm. If necessary, cover and refrigerate until firm. . About 3 dozen cookies.
I have made these cookies for years, my kids loved them and my grand children love them as well. They are so easy to make, and the kids love to help make them.