I confess, I haven’t made these because I don’t much like peanut butter, but they sound like such a winner for hot weather I thought I’d share the recipe for those who do.
Servings: 16 cookies
1/4 cup nonfat milk
2 Tbsp unsweetened cocoa powder
2 Tbsp sugar
1/4 cup peanut butter, preferably chunky
1 cup rolled oats
2 tsp vegetable oil (or sunflower oil)
Mix milk, cocoa powder and sugar in a small saucepan over low heat.
Bring to a boil, then remove from heat. Add peanut butter and stir into mix until melted.
Stir in oatmeal and oil.
Drop 16 tablespoons full onto a baking sheet lined with wax paper. Freeze for at least 4 hours; better after 12 hours. Serve frozen.
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