Ingredients
| 2 |
tablespoons butter |
| 86 |
g cocoa, dry powder, processed |
| 1/2 |
cup sugar (I use cane sugar) |
| 1/4 |
cup milk (I use condensed or whole milk) |
| 1 |
dash salt |
| 1 |
tsp vanilla |
| 1 |
heaping tablespoon peanut butter (optional: add more to taste and increase the oatmeal) |
| 1 1/2 |
cups UNCOOKED oatmeal |
Directions
- Microwave the butter in a microwave-safe bowl for 15-30 seconds, until the butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into the butter.
- Add the sugar, milk and salt. Blend well.
- Microwave on high for 1 minute 10 seconds to bring to a full boil. (Should you need to microwave the batter some more, do so in 10 second increments.) You want a full boil, but because it will continue to cook for awhile once it's removed from the microwave, heating it too long can cause the mixture to scorch.)
- Add the vanilla, peanut butter and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to cool
Categories
Dessert
|
