Chocolate Drop Cookies

Donna's Chocolate Drop Cookies

2 cups sugar
2 ½ cups oatmeal
½ cup milk
½ cup peanut butter
½ cup butter/margarine
1/3 cup cocoa
2 teaspoons vanilla

Mix sugar, milk and butter in a saucepan and bring to a full boil for 2 to 3 minutes. Remove from heat and add peanut butter, cocoa and vanilla and stir until peanut butter is liquefied. Add oatmeal and mix until fully coated. Drop mixture on cookie sheets or wax paper and let set before eating.

Optional version: instead of 2 ½ cups of oatmeal use
3 cups oatmeal and 1 cup coconut



*lizzie’s Chocolate Drop Cookies (No Bake Cookies)

2 cups sugar
3 cups oatmeal
½ cup milk
5 tablespoons cocoa
½ cup margarine
1 teaspoon vanilla

Add sugar, milk and margarine in a saucepan and bring to a rolling boil for 3 minutes. Take off heat and stir in oatmeal, cocoa and vanilla. Mix until oatmeal is well coated, then spoon onto wax paper.


Sherri’s Chocolate Drop Cookies

2 cups white sugar
3 cups rolled oats
½ cup evaporated milk
1 cup flaked coconut
½ cup butter
5 tablespoons unsweetened cocoa powder
1 teaspoon vanilla

Mix oatmeal and coconut together in a large bowl.

Put butter, sugar, evaporated milk and cocoa powder in a saucepan over medium heat, let it boil for 2 minutes. (Any longer and your cookies will be crumbly, any shorter, your cookies will be gooey.)

Remove from heat, stir in vanilla and pour over the oatmeal and coconut mixture. Working quickly now, mix well and drop by spoon onto waxed paper. Let sit until firm and cool. Excellent for freezing.