1/2 to 2 C granulated sugar, or use half granulated and half brown sugar
3 to 8 T unsweetened cocoa
1/4 to 1/2 C margarine or butter
1/2 C milk
1/2 to 1 t vanilla
1/2 to 1 C creamy or chunky peanut butter
2-1/2 to 3 C quick-cooking oats
In a saucepan, combine sugar, cocoa, margarine, and milk. Bring to a boil, boil 1 minute. Remove from heat and mix in remaining ingredients. Drop by teaspoonfuls onto waxed paper-lined cookie sheets; flatten if desired. Cool at room temperature or chill until firm. Store in a covered container in the refrigerator. Makes about 4 dozen. NOTE: If a firmer cookie is desired, boil mixture for about 2 minutes.
Penuche variation: Omit cocoa. Use all brown sugar. After mixture reaches a full, rolling boil, continue to boil for 20-30 seconds before removing from heat.