These cookies bring back childhood memories for me. I will never forget one day my 3rd grade teacher Mrs. Johnson held a class party and she made these and brought them to school. I thought they were the greatest cookie ever and when she told us she never even baked them intrigued my already young, budding baking mind. A cookie you didn't have to bake? It blew my mind even then.
What You Need (Makes about 2 dozen cookies)
- 1 stick of room temperature butter
- 1/2 cup of milk
- 2 cups of sugar
- 1/2 cup unsweetened cocoa
- 2 teaspoons of pure vanilla extract
- 1/2 cup of creamy peanut butter
- 3 cups of quick cooking oats
- In large nonstick saucepan combine the butter, milk, sugar and cocoa
- On medium heat stir constantly until comes to a full rolling boil (one that can't be stirred down)
- Boil exactly 1 minute still stirring and remove from heat. Pay attention to the time for these cookies its a must!
- Stir in vanilla, peanut butter and 2 cups of uncooked oats
- Drop by spoonful onto wax cookie sheets or baking sheets
- Stick in fridge for 30 min. to 1 hour before serving
- An easy quick way to grease the dish the mixture will be poured into is to spray it will baking spray. You can also just pour or scoop into piles and let cool
- For higher altitudes adding 1 minute works well at sea level, but you may need to increase it. If you can, experiment with this recipe a few times before making a batch you need right away so you know how long to boil at your altitude.
- If boiled too long your cookies will crumble and not long enough they will be too gooey and not harden
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