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1/2 C. milk
1 tsp. vanilla extract
1/2 C. butter
1 Tbsp. Clabber Girl Corn Starch
1/2 C. crunchy peanut butter
1/8 tsp. salt
1/4 C. cocoa
3 C. quick cooking rolled oats
2 C. sugar
1 C. dried cherries or cranberries
In a small bowl, add warm water to dried cherries and let sit for at least 5 minutes. Drain water before adding to cookie batter. Reserve 6-12 cherries.
In a medium saucepan, combine sugar, cocoa, milk, butter and corn starch. Turn heat to medium and bring to a boil, stirring frequently to prevent scorching. Boil for 60 seconds, then remove from heat. Add vanilla, salt, peanut butter, cherries and oats. Stir together to combine.
Use an ice cream scoop to drop the batter onto wax paper. Top each cookie with a cherry. Makes 6 large cookies or 12 medium cookies, depending on the size scoop you use.
1/2 C. milk
1 tsp. vanilla extract
1/2 C. butter
1 Tbsp. Clabber Girl Corn Starch
1/2 C. crunchy peanut butter
1/8 tsp. salt
1/4 C. cocoa
3 C. quick cooking rolled oats
2 C. sugar
1 C. dried cherries or cranberries
In a small bowl, add warm water to dried cherries and let sit for at least 5 minutes. Drain water before adding to cookie batter. Reserve 6-12 cherries.
In a medium saucepan, combine sugar, cocoa, milk, butter and corn starch. Turn heat to medium and bring to a boil, stirring frequently to prevent scorching. Boil for 60 seconds, then remove from heat. Add vanilla, salt, peanut butter, cherries and oats. Stir together to combine.
Use an ice cream scoop to drop the batter onto wax paper. Top each cookie with a cherry. Makes 6 large cookies or 12 medium cookies, depending on the size scoop you use.