3-Bean chicken Stew



These are wonderful, quick cookies. It is one of the first things I learned to "cook." You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency. It is very important not to boil them for longer than a minute. Yield: 24 cookiesPrep time: 5 minutesTotal time: 6 minutesIngredients? cup butter or ? cup margarine 2 cups sugar ? cup milk 4 tablespoons cocoa ? cup creamy peanut butter (or chunky but is seems to make a more crumbly dry cookie) 2 teaspoons vanilla 3 to 3? cups dry quick-cooking oats Method of PreparationAdd the first four ingredients into a 4-quart sauce pan.Bring to a rolling boil and hold for 1 minute.Remove from heat.Add peanut butter into the hot mixture and stir until melted.Add in vanilla. (Almond extract is good also, but I only use ? teaspoon almond and 1? teaspoon vanilla).Mix in the oats and drop by tablespoons onto wax paper.Let cool until set.*Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I have had these not set up for me AND be hard and dry. But most of the time, the recipe is just right. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things. Also, Chunky peanut butter tends to make them more dry and crumbly. Nutritional Analysis per ServingCalories 175.9Calories from Fat 6738%Carbohydrate 25.3g8%Cholesterol 10.8mg3%Dietary Fiber 1.5g6%Fat (saturated) 3.2g16%Fat (total) 7.4g11%Protein 3.0g6%Sodium 61.7mg2%Sugars 17.2 g ................
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