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This is an easy holiday recipe that is a family favorite during the holiday season. I have added a tip for those of you who are baking challenged like me.

Place foil or wax paper on a tray or cookie sheet - I usually prepare 2 cookie sheets - you can easily get 48 - 50 cookies from one recipe.

In a medium saucepan, combine the following:

2 cups granulated sugar

1/2 cup (1 stick) butter or margerine
1/2 cup milk
1/3 cup Hershey's Cocoa

Melt butter or margerine, add milk, cocoa and sugar. Cook over medium heat, stirring constantly until mixture comes to a rolling boil.

Remove from heat; cool 1 minute.

Add the folling directly to your cocoa mixture:

2/3 cup Jiff Peanut Butter (you can use crunchy or smooth whatever your preference)
3 cups quick-cooking rolled oats (and 18 oz canister will make 2 batches of cookies)
2 tsp. vanilla extract

Quickly drop mixture by teaspoon full on to wax paper or foil (be careful, mixture will be very hot); store in cool dry place. Cookies can be frozen in freezer tight container. Make sure cookies are cooled completely and place wax paper between each layer of cookies.

Prep Time: 20 min.
Cook Time: 5 min.
Cool Time: 3o min.

*Tip* I leave my saucepan on the burner with the heat on the lowest setting - this allows me a little extra time for scooping before the mixture starts to harden.

Enjoy!

Learn more about this author, Jill Sznajder.
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