Chocolate oatmeal cookies
1 cup evaporated milk or wholemilk
1 cup shortening
8 tablespoons cocoa
4 cups sugar
1 cup peanut butter
2 teaspoons banilla
1 pound quickots (6 cups)
Bring first four ingredients to a boil, stirring occasionally. Add peanut butter and vanilla. Stir in quick oats. Drop spoonfulls of cookie mixture onto wax paper. When cooled to room temperature, store in air-tight containers if there are any left over.
From the cookbook "Cooking in the Deep South with Chef Bob"
Cooking at Noon - December 22, 2009