2 c. sugar
1/4 c. unsweetened cocoa powder
1/2 c. milk
1/2 c. butter (1 stick)
1 tbsp. light corn syrup
1/4 c. peanut butter
2 c. quick cooking rolled oats

In heavy large saucepan, stir together sugar and cocoa powder. Stir in milk. Add butter and corn syrup. Bring to boiling, stirring once in a while. Boil hard for 3 minutes. Stir in peanut butter, then oats. Return mixture to boiling. Remove from heat. Beat with a wooden spoon about 5 minutes or until slightly thickened. Immediately drop by rounded teaspoons onto waxed paper. If mixture spreads too much, beat a little longer. Let cool until firm.

Makes about 36 cookies.