Camp Winema Mountain Bars

"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.""
 
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Ready In:
15mins
Ingredients:
6
Serves:
36
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ingredients

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directions

  • 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.

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Reviews

  1. This cookies in Indiana are called no-bakes! Yes they are a good cookie/candy!
     
  2. 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.
     
  3. What did I do wrong? I'm pretty sure I followed the directions exactly...they were inedible!!!
     
  4. good good mmmmmmmmmmmmmm so good
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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