My Mom’s No Bake Chocolate Oatmeal Cookies
- 1/2 cup butter or margarine
- 2 cups sugar
- 1/2 cup milk
- 4 tablespoons cocoa
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 -3 1/2 cups dry quick cooking oatsDirections:
Add the first four ingredients into a 4-quart sauce pan.
Bring to a rolling boil and hold for 1 minute stirring constantly.
Remove from heat.
Add peanut butter into the hot mixture and stir until melted.
Add in vanilla.
Mix in the oats and drop by tablespoons onto wax paper.
Let cool until set.
Once cool, top as you wish.
Please remember that even if you do follow the recipe exactly, it doesn’t always turn out just right. I have had these not set up for me AND be hard and dry. But most of the time, the recipe is just right. 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.
The peanut butter dollop on top of the cookie is totally my idea. For this I used an organic white chocolate peanut butter. It is a little expensive, but well worth it. After about 10 minutes of cooling I made an indention on the top of the cookie with a cherry tomato and then filled it in with the topping.