• 1/2 cup Unsalted Butter
• 6 TB Natural Cocoa
• 2 Cups Sugar
• 1/2 Cup Whole Milk
• 1 tsp Vanilla
• 3 Cups of quick Oats

1. In a saucepan over medium high heat, melt butter.
2. Add sugar, cocoa, and Milk.
3. When Sugar disolves, place a candy thermometer into the pan.
4. When the mixture reaches 243, remove from heat and stir in vanilla and quick oats.
5. Drop by Tablespoons full onto waxed paper or Parchment.
6. Allow 30 minutes for cookies to set.
7. Enjoy with a large cup of coffee or an ice cold glass of milk.

Super chocolatey, Super rich, and a Super mess if they don't set up right. I had almost given up on making these, even though I had my mom's recipe and I had seen her make them a million times. So I went looking on the internet for any insight as to why I was having issues. Much to my dismay they all had the same ingredients AND in the same qualnities. The only difference was the boiling time. This one said 1 minute but don't count until it's at a full rolling boil. Another one said 6 minutes, but start timing when you see the first bubbles break the surface. Many batches and many Super messes later, I finally got smart. I went back to my mom's recipe, which called for a 5 minute boil. This time, however, I stuck a thermometer in the brew. that was when I notices that the 5 minute rule was unpredictable, as was the 1 mintue from a full boil or the 6 minutes from the first bubbles. All these were at different temperatures either just below or just above soft ball stage between 230 and 236 degrees. So I decided to throw timing out the window all together and just boil the mixture to 243, which is that 1 degree between the end of softball 242 and the beginning of firmball 244. Since then I have had no more Super messes and many more Super chocolatey, Super rich cookies to enjoy.