Instructions: In a saucepan combine sugar and cocoa. Add butter. Heat until boiling, stirring all the while. Boil evenly for 2 minutes. Add the peanut butter and vanilla. Stir until melted. Remove from heat. Add oatmeal and stir in quickly. Drop by spoonfuls onto pan lined with wax paper or foil. Set until cool. Store cookies in refridgerator.

Some people add shredded coconut. I use extra crunchy peanut butter, so there are nuts in mine.

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