By Teresa Quizoz from the April 2011 Edition
2 cups white sugar 1/4 cup unsweetened
cocoa powder 1/2 cup milk
1/2 cup butter
1 tsps vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oats
1. In a saucepan over medium heat, combine the cocoa, sugar, milk and butter. Bring to a boil, stirring occasionally. Boil for 1 minute.
2. Remove from heat and stir in the salt, vanilla, oats and peanut butter.
3. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour.
Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009