1/2-2 c. granulated sugar or use 1 c. granulated sugar & 1 c. brown sugar
3-8 tbsp. unsweetened cocoa powder
1/4-1/2 c. (1/2-1 stick) butter
1/2 c. milk
Pinch of salt
1/2-1 tsp. vanilla extract
1/2-1 c. creamy or chunky peanut butter
2 1/2-3 c. quick cooking oats

In saucepan, combine sugar, cocoa, butter and milk. Bring mixture to 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 covered container in refrigerator. Makes about 4 dozen. Note: If firmer cookie is desired, boil 2 minutes.

Variations:

With Coconut: Omit peanut butter. Add 1/3-1 cup coconut to recipe and proceed as directed above.

With Nuts: Add 1/2 to 1 cup chopped nuts to recipe and proceed as directed above.

With Coconut and Nuts: Omit peanut butter. Add 1/3-1 cup coconut and 1/2-1 cup chopped nuts to recipe and proceed as directed above.

With Extracts: Add 1/2 teaspoon lemon extract or 1 teaspoon maple extract to recipe and proceed as directed above.

With Molasses: Add 1/2 cup unsulfured molasses to recipe and proceed as above.

With Evaporated Milk: Omit milk. Add 1/2 cup evaporated milk and proceed as above.

With Graham Cracker Crumbs or Rice Krispies: Use 2 1/2 cups oats. Omit peanut butter and add 1 cup crushed graham cracker crumbs Or Rice Krispies cereal.

For Penuche Cookies: Omit cocoa. Use brown sugar in place of granulated sugar. After mixture reaches full rolling boil, continue to boil another 20-30 seconds before removing from heat.