¾ cup of sugar
¾ cup of milk
5 tsp of cocoa
1 tbsp of vanilla extract
1 cup of natural peanut butter
3 cups of oatmeal
For more oomph you can add 2 scoops of chocolate or vanilla protein powder, but not necessary.
Line a large baking sheet with waxed paper.
In a saucepan, stir together all of the ingredients except for the peanut butter and the oatmeal.
Heat until these ingredients are combined then add peanut butter, stirring constantly until boiling gently.
Boil for one minute, stirring intermittently.
Remove from heat and pour into a bowl containing the oatmeal.
Stir to combine, working quickly before the mixture can solidify.
Make the haystacks by placing large spoonfuls of the mixture onto the paper-lined baking sheet.
Press them down gently with the back of the spoon.
Place the cookie sheet in the refrigerator overnight, uncovered, to allow cookies to become solid.
Store in an airtight container in cool conditions – keep them in the fridge if the weather is warm.
Reuse the waxed paper by placing it in between the layers of cookies.