2 cups granulated sugar
1/2 cup whole milk
1/2 cup Hershey's cocoa
1/2 cup (1 stick) butter
1/2 cup peanut butter
3 cups Quaker quick oats (do not use instant or slow-cooking)
1 tsp. almond (or vanilla extract)

In a medium saucepan on medium heat, combine sugar, milk, cocoa and butter and bring them gradually to a slow-rolling boil, stirring all the time. As soon as the boiling begins, set your timer to let it boil for two minutes, still stirring the whole time.

After two minutes, remove the pan from the heat and quickly add peanut butter, quick oats and extract. Mix quickly together until the oats are evenly moistened and the peanut butter is mixed in but no longer than that, do not over-mix. Speed is of the essence at this point.

Quickly drop by teaspoonfuls on to waxed paper using cookie sheets, baking pans or platters. Refrigerate immediately.

Submitted by: Lori Steele