Chocolate oatmeal cookies

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