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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Everyone knows this recipe but I've found the ingredient to make these cookies over the top. It keeps the texture moist and not grainy. My method for dropping them keeps a nice shape too. Ingredients:
2 cups white sugar |
3 tablespoons cocoa |
1/2 cup milk |
1/2 cup butter |
1 tablespoon light corn syrup (the important secret ingredient!) |
1 teaspoon vanilla extract |
1/2 cup peanut butter |
1/4 cup shredded coconut |
3 cups oats |
Directions:
1. Combine sugar and cocoa in a medium sauce pan.
2. Whisk in milk and corn syrup.
3. Add butter.
4. Cook and stir until mixture has boiled for 1 minute.
5. Remove from heat.
6. Stir in vanilla, peanut butter, oats, and coconut.
7. Allow to cool in pan for 10-15 minutes.
8. Scoop out with a cookie scoop and drop onto waxed paper. They will keep their shape.
9. Allow to cool completely and store in airtight container.
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