Prep 5 mins
Cook 10 mins
My sister gave me this recipe from Camp Wi-ne-ma, on the Oregon coast. We spent many a wonderful summer day at Wi-ne-ma, on the beach, in the chapel, or with our camp friends in the dining hall. If I close my eyes I can still hear the sounds of the kids chatting and laughing in the echoing high-ceilinged hall, still smell the delicious odors of our meals. My sister Cathy says, "I remember these from my many summers spent at Camp Winema, while growing up. They were my favorite cookie, and still are to this day. Whenever I bite into one of these cookies, I have many fond memories from those days."
- In a heavy cooking pot, melt peanut butter and butter over medium heat.
- When melted, pour in milk and add the sugar and cocoa; stir mixture continuously.
- Allow mixture to come to a full boil, keeping heat at medium level.
- Allow mixture to boil for 1 full minute, stirring often.
- After 1 minute, remove from heat and stir in uncooked oatmeal.
- Let sit for a few minutes, stirring occasionally so that the oats soften.
- Before the mixture cools, drop spoonfuls onto waxed paper to cool and harden (if you can chill them, they will set faster).
- Makes 36 servings.
This cookies in Indiana are called no-bakes! Yes they are a good cookie/candy!
We called these mud cookies when I was growing up - my mom and aunt couldn't make enough!!! They used a different method to cook however; bring the first four ingredients to a rolling boil and boil for 1 minute; then add the pb and oatmeal.
What did I do wrong? I'm pretty sure I followed the directions exactly...they were inedible!!!