That’s right folks, I like butter. No margarine or Fabio spreads for me; butter makes me happy. It’s great on toast, corn-on-the-cob or whatever. I love what butter does to onions, mushrooms and peppers in a sauté pan. Fish baked in foil with butter and herbs is fast and delicious. To me, Mo’ butter equals mo’ better.
And you know what; it’s okay to like butter, no matter what any health-crazed magazine or skinny bitch tells you. Granted, you’re not eating it by the stick with your behind firmly planted in a lazy-boy. Life is too short for vegetable spread. Have you ever met a vegetable that could spread? Me neither. 
Those of you who are willing to live a little and join me in embracing food that actually tastes good, try these incredible no-bake cookies. But be warned, they are highly addictive. I’ve almost had to call Bradford after consuming three batches in one week. I guarantee they won’t last long on the kitchen the counter.

Here’s what you’ll need:
1 stick butter
1 cup sugar
1/2 cup milk
4 cups old-fashioned oats
6 tablespoons cocoa
1 t. vanilla
1/4 cup peanut butter

Grease a cookie sheet with butter or non-stick spray and set aside. Slowly heat the first three ingredients in a large saucepan. Gradually increase heat and boil mixture for one minute. Remove from heat and add remaining ingredients to the saucepan. Stir. Work quickly while the cookie mixture is still warm and malleable, and spoon dollops of cookie onto cookie sheet. Go ahead and scrape the pan and lick the spoon, because you know you want to. It’ll be hard, but try to wait until these cookies cool and set before eating them, or else you’ll have chocolate-oat crumbles down your shirt.  Oh hell, who cares, they’re extra good when they’re warm, gooey and messy.