Trick: If you’re allergic to peanuts, substitute sesame seed butter instead of the peanut butter.
- 3 tablespoons skim milk
- 1/3 cup sugar
- 1 tablespoon cocoa powder
- 1½ teaspoons vanilla
- 1/3 cup crunchy peanut butter
- 1 cup quick-cooking oatmeal
- 2 tablespoons wheat germ
In a large saucepan, whisk together milk, sugar and cocoa and bring to a boil over medium-high heat—making sure to whisk constantly.
Remove from heat, add peanut butter and vanilla and stir until smooth.
Add oatmeal and wheat germ. Stir vigorously to combine.
Drop by heaping tablespoons onto parchment paper and allow setting for at least one hour.
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