Tuesday, April 13, 2010
2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oats
1. In a saucepan over medium heat, combine the cocoa, sugar, milk and butter. Bring to a boil, stirring occasionally. Boil for 1 minute.
2. Remove from heat and stir in the salt, vanilla, oats and peanut butter.
3. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour.
From whence it came: We took this recipe off of the Internet somewhere, but I have no idea where we grabbed it. This is a really common cookie recipe, but this particular one turns out great every time. Every time! We used to use another one that was similar called Fudgie Pudgies but half the time they turned out really dry and crumbly. (We still call them Fudgie Pudgies for old times sake!) That recipe didn't have milk, this one does. I think the milk makes all the difference. And you'll need more milk after you make 'em because they are GOOD with a TALL, COLD glass of MILK! They look a bit like something that came out of the business end of a cow, but they taste heavenly. If you're nuts about nuts, you can add some chopped peanuts and they'll be even yum-e-r, but they're great either way! Oh, and I've made them with regular oats and they're still super good.
Why it's blogable: One great thing...no oven required. Another great thing...your kids will tell everyone they know that you are the best mother in the whole wide world if you make these for them. My kids go nuts over these babies. And The Spy Who Loves Me asked for these instead of a birthday cake last year on his birthday. Do I need to say more? I think not!
We have issues: Yes, it's true, us Andersons have cookie issues. We love them, we crave them, we dream about them, and we love to make them. That's why we almost always double this recipe. Go ahead and double it, because if you don't, you're gonna be sad.
Hope you enjoy stirring it up!