Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups granulated sugar
  • 2 tablespoons corn syrup ((light or dark), optional)
  • 1/2 cup unsalted butter
  • 2/3 cup milk ((whatever kind you keep in your fridge; I used lowfat))
  • 1/2 cup unsweetened cocoa powder ((regular OR Dutched; I used regular))
  • 1 cup peanut butter
  • 2 cups oatmeal*
  • 1/4 teaspoon kosher salt

Instruction

  • Place the sugar, corn syrup, butter, milk, and cocoa in a medium pot over low heat.
  • Once the butter has melted, whisk the mixture and allow it to continue cooking, slowly, until the sugar has completely melted (it should not feel gritty when you rub a drop between your thumb and forefinger).
  • When all the sugar has dissolved, turn the heat up to medium-high and allow the mixture to come to a full, rolling boil.
  • Boil the mixture until it reaches the soft ball stage (approx. 235 degrees or slightly lower), or about 1 to 2 minutes.
  • Immediately remove from heat and stir in the peanut butter, oatmeal, and salt.
  • Drop 1.5-tablespoon sized scoops onto a parchment-lined baking sheet, and allow to cool/harden for 15 to 30 minutes.