Peanut Butter Oatmeal Carob Cookies
Combine in a sauce pan:
1/2 cup Milk
1 cup raw local honey (I use sourwood)
4 Tbsp raw carob powder
1 stick of butter (I use unsalted)
Bring to a boil, stirring continuously over medium heat, no longer than 2 minutes.
3 cups quick cooking oats
1/2 cup freshly ground peanut butter (I use crunchy)
1 tsp. good quality vanilla (I use Nielsen-Massey Madagascar)
Mix all ingredients thoroughly. Spoon drops of desired size onto wax paper.
I like to refrigerate mine, but it is not necessary, as they will harden a bit as they cool.
They also make a tasty treat from the freezer.