I first want to wish all Edible Times friends a Merry Christmas! In light of my recent AWOL status (short version = cross-country move plus a new job), I’d like to share a recipe that I truly believe will knock your Christmas stockings off.
And I have to give a shout out to the Edible Times husband as a contributor to this one. I first learned of these fudgy, peanut butter delights during our courtship when he handed me the recipe and said “this is my Mom’s recipe, you have to make these”. I’m sure it was a test… but a quick one… as these chocolate-oatmeal treats are cooked on the stove and only take 5 minutes!
The ingredients are those most of us stock in the pantry regularly – sugar, cocoa powder, peanut butter, vanilla and a few dairy basics. The method is simple – boil and stir, scoop and cool.
My only advice is to have all the ingredients measured before you begin to boil, as the mixing stage must happen as quickly as possible. Then you simply scoop or pour any size cookie you’d like onto wax or parchment paper, and top with Christmas sprinkles if that suits your festive fancy.
With that being said, the Christmas cookie eating happens in less time than it would take you to preheat your oven for baking a batch. And now back to our regularly scheduled unpacking of boxes. Merry Christmas, everyone!
- 2 cups of sugar
- 1/4 cup of unsweetened cocoa powder
- 2 ounces of unsalted butter (1/2 stick)
- 1/2 cup of whole milk
- 2 1/2 cups of oatmeal (Quaker quick-cooking recommended)
- 1/4 cup of peanut butter
- 1 tablespoon of vanilla extract
- Christmas sprinkles, optional
- Measure all ingredients and lay at least two feet of wax paper on your counter top. Have ready a wooden spoon, a flexible spatula and an ice cream scoop.
- Combine sugar, cocoa powder, milk and butter in a medium sauce pot. Over medium-high heat bring mixture to a boil, stirring just once to make sure ingredients are incorporated.
- As soon as mixture boils, turn heat down a touch (but maintain a boil) and set a timer for 4 minutes.
- Off the heat, stir in oatmeal and vanilla as quickly as possible. Then add peanut butter in small amounts until mixture thickens slightly, but is still shiny.
- Pour or scoop cookies onto wax paper and sprinkle on the fun. Let cool completely and remove gently from paper. Store sealed at room temperature.
The power of your stove may demand a longer or shorter cooking time. If your cookies become too hard or seize when you add the peanut butter and oatmeal, try a second batch and boil for 30 to 45 seconds less.
If the mixture is too thin to hold shape on the wax paper, try boiling the same amount of time longer. The cookies should set shiny, and only spread a little when scooped or poured.
If you’d prefer to use a candy thermometer, aim for somewhere between the soft ball and firm ball stages – around 240° to 250° F.
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