note: we have nut allergies in our family so we use soy butter. For people without allergies, or if you just don't need more soy in your diet, sub peanut butter for the soy butter. Also, this recipe makes a ton of cookies. I think it's actually doubled.
2 sticks butter
4 cups sugar
1 cup milk
6 tablespoons cocoa powder
3/4 cup soy butter (see note above)
2 teaspoons vanilla extract
5 cups quick oats
Line several cookie sheets with waxed paper. We usually end up using 3 cookie sheets with the cookies pretty close together. Melt butter in a heavy saucepan. Add sugar and milk. Stir well. Add cocoa powder. I sift it through a strainer so that it has no lumps. Stirring constantly, bring to a full rolling boil over medium heat. Allow to boil for ONE MINUTE. Remove from heat. Add vanilla and soy butter. Stir until soy butter is completely melted. Add oats and stir well. Drop by tablespoons onto waxed paper lined cookie sheets. I have the three different size cookie scoops that pampered chef sells and I use the smallest one. Allow to set up-it takes a while depending on the room temperature and humidity. I always think they'll never set up but they always do.