2 c. sugar
1/2 c. Hershey's cocoa
1 stick butter
1/2 c. milk
1 tsp. vanilla extract
2 1/2 c. Quaker quick cooking oats, uncooked
1 c. peanut butter

In a large saucepan, mix sugar, cocoa, butter, milk and vanilla thoroughly with a spoon on low heat. Slowly bring to a rolling boil; and boil for one to one and a half minutes, stirring constantly. Do not overboil. Remove from heat. Add oats and peanut butter; stir thoroughly. Drop from spoon onto waxed paper or aluminum foil and allow to cool and harden for about 25 minutes. The cookies will harden up as they cool and taste 25 minutes. The cookies will harden up as they cool and taste like peanut butter fudge. Store in refrigerator in a plastic container to prevent drying out. Layer in waxed paper.