INGREDIENTS "A":

2 cups white sugar
1 stick butter, cut in slices
3 tablespoons cocoa
1 small can carnation canned milk
dash of salt
12 large-size marshmallows

INGREDIENTS "B":

1 teaspoon vanilla extract*
1 cup peanut butter (smooth)
3/4 to 1 cup shredded coconut
2-3/4 to 3 cups quick oats
*note: if using artifical vanilla flavoring,
use 2 teaspoons.

Combine Ingredients "A" in a large saucepan. Bring it to a rolling boil, very slowly, stirring occasionally. Allow to boil for 2-3 minutes, stirring constantly.

Remove from heat.

Have Ingredients "B" ready to add immediately after above ingredients have boiled. Add in order listed, stirring well after each ingredient is added.

Stir well and drop on wax paper in whatever size cookie you desire. Let cool and become hard.

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NOTE: FOR PEANUT BUTTER NO-BAKES:

Just eliminate the cocoa and the coconut. By eliminating the coconut, you will need the full 3 cups of oats.

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NOTE: FOR CARAMEL CRUNCH NO-BAKES:

Use brown sugar instead of white sugar, eliminate the cocoa and coconut, and in Ingredients B, add 1/2 cup caramel chips and 3/4 cup pecan pieces (or toffee bits) and eliminate the peanut butter.

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NOTE: The Peanut Butter No Bakes are my family's first choice, then the chocolate ones are second favorite!

Submitted by: Janet Hieneman, Greenup KY