1/2 cup unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup butter
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 cups rolled oats, quick cooking or old-fashioned (not instant)
In a medium heavy bottomed saucepan over medium heat, combine cocoa, sugar, butter and milk. Bring to a rolling boil (surface covered with bubbles) and continue to cook for 3 to 4 minutes while stirring constantly.
Remove from the heat and stir in peanut butter and vanilla until creamy and well blended. Then stir in the and oats until well combined.
Drop by spoonfuls onto a cookie sheet lined with waxed paper or a silicone mat, making about 36 cookies and then flatten them slightly with your damp fingers or the back of a wet spoon. Let cool until set.
Per Serving: 123 Calories; 0.8g Sat. Fat; 3.8g Protein; 20g Carbs; 1g Fibe 4 points plus .