- 2 cups [400 g] sugar
- 1/4 cup [60 mL] unsweetened cocoa powder
- 1/2 cup [125 mL] milk
- 1/2 cup [115 g] butter
- 1/2 cup [125 mL] peanut butter
- 1/2 teaspoon [2.5 mL] vanilla
- 2 1/2 cups [625 mL] quick-cooking rolled oats
- Chocolate chips or kisses, to decorate
Frosting
- 2 1/2 cups [625 mL] icing sugar
- 1/2 teaspoon [2.5 mL] cream of tartar
- 2 egg whites
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- Into a saucepan, stirring, bring together sugar, unsweetened cocoa powder, milk and butter to a boil.
- Cook for 1 minute, then remove from heat.
- Well mix in peanut butter and vanilla.
- Transfer rolled oats into a large bowl.
- Pour peanut butter mixture all over rolled oats.
- Mix then drop dough bu teaspoonfuls onto a cookie sheet already lined with waxed paper.
- To prepare frosting, into a medium bowl, beat together icing sugar, cream of tartar and egg whites at high speed of an electric beater until stiff.
- Slightly flatten cookies with your fingers.
- Decorate cookies with frosting, then with chocolate chips or kisses.
- Chill for 1 hour.
- Serve immediately or refrigerate cookies, covered.
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