Cate 17/365


Chocolate peanut butter no-bake oatmeal cookies! Boyfriend requested them
specifically and how could I say no?

5 comments:

Andrea September 18, 2009 at 12:02 PM  

you think they'd ship well? i have a son away at college and i'm always looking for stuff to send him. care to share the recipe?

Unknown September 18, 2009 at 1:48 PM  

Oh my I used to have this recipe and lost in many years ago and never knew anyone that had... would you, could you, PLEASE send it to me? Oh I am so excited to see it. I absolutly love them, I have never been able to make them for my kids because I lost it before they were born and this would be a great "welcome home from school" treat... I would be forever greatful if you would please email me the recipe?
My email is: ColleenRCarter@hotmail.com or ms.colleencarter@gmail.com
Thanks, :)

RobinTwo September 18, 2009 at 2:31 PM  

Post the recipe on here please. YUM!!! Especially with peanut butter. *mouth watering*

~ J ~ September 18, 2009 at 6:49 PM  

pleassssssssssssssssse post here!!

Cate September 23, 2009 at 6:35 PM  

I'm sorry for the delay! I didn't think to check back and read the comments - haha. Anyway, here's the recipe!

Ingredients:

* 2 cups sugar
* 1/2 cup milk
* 1/2 cup cocoa
* pinch salt
* 1/2 cup butter
* 1 cup peanut butter
* 3 cups quick-cooking oatmeal

Preparation:
In large saucepan, combine sugar, milk, cocoa, salt, and butter and mix well. Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Stir mixture and bring it to a boil that can't be stirred down for 1 minute.

Then remove from heat and stir in peanut butter until smooth. Add oatmeal and mix well. Do not use regular or instant oatmeal; quick-cooking oatmeal is essential to the success of this recipe.

Let the mixture stand for 10 minutes, stirring occasionally to let the oatmeal absorb some of the liquid.

Drop mixture by spoonfuls onto waxed paper or parchment lined baking sheets or Silpat sheets. Let cool until you can touch the mixture; then reshape the cookies to make them more a ball shape. Let cool completely; store at room temperature.

You can also pour this mixture into a 9" square pan that has been greased with unsalted butter, let cool, then cut into squares.

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