These cookies are my daughter’s favorite! I don’t know where this recipe originated, and it’s probably not a unique one, but it is delicious and extremely easy. I do know that the Amish in our area have an almost identical version that they refer as a boiled cookie.
I have cut the sugar down from the original version to make them healthier. Don’t worry, they’re still plenty sweet. Enjoy!
3/4 c. sugar
1/4 – 1/2 c. cocoa powder (depending on how dark and chocolatey you want them)
1/2 c. milk (either dairy or plant-based)
1/2 c. salted butter or margarine
1/2 c. peanut butter (or other nut butter)
3 1/2 c. quick-cooking oats
1 tsp. vanilla
- Mix sugar, cocoa, milk, and butter in medium saucepan. Bring to a boil and then remove from heat.
- Add peanut butter, oats, and vanilla. Stir well.
- Drop by tablespoonfuls onto baking sheet lined with parchment paper. Cookies will harden as they cool.
- Store in an airtight container up to 5 days at room temperature, although they never last that long in our house!
Yield: Approx. 40 cookies