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Prep 5 mins
Cook 10 mins
Hits the chocolate spot. Very rich. If you like peanut butter fudge, you'll love these cookies (I think they're better!) Some people spell it "Raggedy Robbins".
- In a 1 1/2 qt saucepan, mix sugar, cocoa powder, butter, cold milk. Cook over medium heat, bring to a rolling boil.
- Boil 1 additional minute. Then, stir in vanilla, peanut butter and oats, stirring quickly.
- Before mixture cools, drop by teaspoonfuls into paper muffin cups in a muffin pan. Or, drop by teaspoonfuls onto cookie sheet lined with wax paper.
- Place in refrigerator to cool.
This is the recipe I go to on food.com. I also originally tried these cookies in my home economics class. As for this recipe, it is very good as is. If you want it to be more chocolatey than peanuty, certainly add more chocolate and less peanut butter. Or you can omit the PB all together. I do NOT recommend using Quick Oats, because it takes away the great texture, structure, and enjoyability of the cookie. I mean it tastes the same... but this was the first time using quick oats and I regret it. Just get the regular. Makes for a better cookie. That's my opinion.
These were good, but I think I will add a little less peanut butter next time to bring out more of the chocolate flavor. Also I used the old fashion oatmeal which didn't soften up enough for me, next time I will make sure to use the quick oats.