Prep 5 mins
Cook 1 min
These are wonderful, quick cookies. It is one of the first things I learned to "cook." You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency, its best to make them on a nice sunny day. Also, It is very important not to boil them for longer than one minute.
- 1⁄2 cup butter
- 1 1⁄2 cups white sugar
- 1⁄2 cup packed brown sugar
- 1⁄2 cup milk
- 4 tablespoons cocoa
- 1 pinch kosher salt
- 1⁄2 cup creamy peanut butter (or chunky but is seems to make a more crumbly, dry cookie)
- 2 teaspoons vanilla
- 3 cups dry quick-cooking oats
- Add the first six ingredients into a 4-quart sauce pan.
- Bring to a rolling boil and hold for 1 minute.
- Remove from heat.
- Add peanut butter into the hot mixture and stir until melted.
- Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
- Mix in the dry oats until they are completely coated.
- Drop cookies by tablespoonfuls onto wax paper.
- Let cool until set.
- *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.
I love this cookie recipe! It has been one of my favorites for when I have a sweet tooth and need something quick! You can also add a little bit of coconut (1/4 cup) to it if you want, but they are delicious without!
Have been making these for decades, but these are not the easiest to make set up correctly every time--but they still taste good. Many factors affect how they set up: heat, humidity, how long and hot you boil it, how long you stir it after boiling, what kind of oatmeal, etc, and it's important to work quickly after the boil timer is up. I always set a timer for boiling. After boiling stir in just the oatmeal and only 3 cups of oatmeal, stirring quickly for 2 minutes--and if it is not somewhat less shiny add another 1/2 cup oatmeal. (But I've had it already trying to set up at this point, too, and then they are too dry--I don't know how to fix it when it does this.) Then add peanut butter, and if desired chopped nuts and/or coconut or cereal, stirring quickly before dropping on waxed paper. Hope this helps some who have been having this set up too moist or dry... this really is a rather difficult recipe but even when it flops it still tastes good.
JUST LIKE MOM USED TO MAKE! I allow it to boil for only 30-40 seconds, otherwise the cookies are dried out. This makes slightly gooey cookies once they've set up - an awesome texture right out of the friedge. I always add a handful of shredded coconut (1/3C or so). Fun to throw in nuts, and even a few marshmallows at the very end. Versatile and tasty as ever. BEWARE: I've gained 4lbs since finding this recipe last month. :)