Heather says:
Don’t let their humble appearance fool you, these cookies are amazing. There’s something about their texture that makes me come back for thirds and sometimes fourths. Be very careful if preparing this recipe with children, the melted sugar mixture is extremely hot.
Chocolate -Peanut Butter – No Bake Oatmeal Cookies
Ingredients:
- 1/2 cup unsalted butter
- 2 cups sugar
- 1/2 cup milk
- 1 tsp vanilla
- 4 TBSP creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 3 cups oatmeal (rolled oats)
Directions are after the jump.
In a large mixing bowl stir together the oatmeal, peanut butter, and chocolate chips.
In a medium sauce pan heat the butter, sugar, milk, and vanilla over medium low heat. Stir often and be sure to use the spoon or spatula to scrape the bottom of the pan to prevent scorching. Bring the mixture to a full boil, to do this you will need to slowly increase the heat. Be patient, don’t just crank it up to high.
You may notice a distinct change in the feel of the mixture just before it begins to boil, this is normal. Allow the mixture to boil for one minute, then pour over the oats and stir.
The heat from the butter and sugar will melt the peanut butter and chocolate chips. Be sure to continue stirring until the oats are thoroughly coated.
Spoon by rounded tablespoon onto a sheet of wax paper and allow to cool. The chocolate will become much firmer as the cookies cool. You can speed the process by placing in the refrigerator, but it is not necessary.
This yields 3 dozen cookies.
Enjoy.
My mom made these for us too as kids, and then we made them ourselves as teenagers. YUM! The best way I have found to make these "set up" as they should in humid weather, is to put them in the refridgerator. Minnesota and North Dakota are notorious in the summer months for their humidty. And yes, finding gluten free rolled oats helps out my situation too! Nice to find another recipe I can add to my gluten free recipe list.
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