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Ingredients
- 3 cups Rolled Oats, Quick Cooking
- 1/2 cups Peanut Butter, Crunchy
- 1/2 cups Butter, Salted
- 2 cups Sugar
- 1/2 cups Skim Milk
- 4 tablespoons Cocoa Powder
- 1 teaspoon Vanilla Extract
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 2 cookies
- 270 Calories
- 11g Total Fat
- 5g Sat Fat
- 0g Trans Fat
- 15mg Cholesterol
- 64mg Sodium
- 40g Total Carb
- 3g Fiber
- 27g Total Sugars (Includes 25g Added Sugars)
- 5g Protein
- 12 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Half-Scratched for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine oats and peanut butter in a bowl, then set aside.
- In a saucepan, combine butter, sugar, milk and cocoa.
- Bring to a boil over medium heat, stirring often.
- Then boil for 2 minutes, stirring constantly.
- Remove from the heat. Add hot ingredients to the oat/peanut butter mixture.
- Stir in vanilla.
- Drop by spoonfuls onto parchment paper.
- Let cool completely.
- Divide among indicated number of bags. Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Enjoy chilled or at room temperature.