Busy Day Cookies

GRANDMA SMITH'S BUSY DAY COOKIES
1 stick butter
2 c. granulated sugar
1/2 c. evaporated milk
1/2 c. cocoa
3 c. QUICK cooking oats
1 c. creamy peanut butter
1 tsp. vanilla
Ingredients
  • Cook the first four ingredients in a sauce pan over medium high until the butter melts completely and the sugar dissolves most of the way. 
  • Allow the mixture to just start to bubble and cook one minute over medium-low heat, stirring constantly. 
  • Stir until the mixture reaches the soft ball stage 235-245 degrees. 
  • If you do not have a candy thermometer, stir the boiling mixture, while you count to #200.
  • Turn off heat and add the peanut butter, oats and vanilla and stir well. 
  • Drop by spoonfuls onto wax paper to cool.
  • Allow a longer set time for humid days or you may need to place them in the fridge to firm.
NOTE:  This is an extremely hot mixture and can cause burns to children if not supervised properly.  We did not allow Romen to be part of the soft ball cooking stage.

Cooking w/ Baby Bears