Skillet Cookies (using peanut butter, corn flakes or oats, and coconut)

1/2 cup Blue Bonnet® Regular Stick margarine
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup whole milk
2 cups corn flakes, or rolled oats
1/2 cup Peter Pan® Peanut Butter
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup chopped black walnuts
1/2 cup sweetened shredded coconut

Directions

In a large skillet over medium-high heat, combine Blue Bonnet®, sugar, cocoa and milk. Bring to a boil and cook for 2 minutes.

Remove from heat and pour into a heat-proof bowl. Add cornflakes or oats, peanut butter, vanilla, chocolate chips, black walnuts and coconut to the bowl and stir well to combine.

Drop by teaspoons onto waxed paper and cool for 2-3 hours to set.

Yield: 60 cookies
Source: ConAgra Foods