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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 46g Recipe makes 21 cookies) |
||
| Calories 183 | ||
| Calories from Fat 63 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 56mg | 2% | |
| Potassium 91mg | 2% | |
| Total Carbohydrate 28.4g | 9% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 19.6g | ||
| Protein 3.1g | 6% | |
Ingredients
- 3 cups quick-cooking oats
- 1 pinch salt
- 3-4 teaspoons vanilla
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup butter
- 5 tablespoons hershey's special dark baking cocoa
- 1/4 cup peanut butter
Directions
1
Cook sugar, milk,butter,peanut butter and cocoa for 3 minutes in a saucepan at medium heat. Take off stove and add vanilla and a pinch of salt. Stir in oats. Drop by spoonfull onto greased pan or waxed paper. Let cool.
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