(Note: Recipe originally posted around the holidays.)
I love this time of year. Thanksgiving, Christmas and New Year's have always been "family time" holidays. I don't love the slippery roads, but snow is so beautiful. It makes the world seem fresh and new and pure.
This is one of the recipes that my mom gave me that has been a family favorite forever. I'm not sure where or who it originated with, but I know that she'd made them for as long as I can remember. My husband, along with anyone else who has ever eaten them, raves over these every time they are made. I hope that you enjoy them as much as we do. :)
Please note that this recipe is soy-free (if you use all soy-free ingredients) and is fish, egg and wheat-free (This recipe can be gluten-free if you use gluten-free oats.).
2 Cups white sugar
1/2 Cup salted, full-fat butter
1/2 Cup milk
1/4 Cup cocoa
Dash of salt
1/3 to 1/2 Cup smooth, natural peanut butter (I recommend Smucker's)
1 teaspoon vanilla
3 Cups quick or old-fashioned oats
1. Combine sugar, butter, milk, cocoa and salt in large pot (Think soup pot or spaghetti pot, not sauce pan).
2. Bring contents to a rolling boil under medium heat, stirring constantly.
3. Boil and stir for 1 minute.
4. Stir in peanut butter, and keep stirring until it is melted.
5. Once peanut butter is melted, remove from heat and add vanilla.
6. Stir in oatmeal.
7. Quickly spoon out by tablespoons (larger or smaller depending on preference) onto wax paper and allow to cool.
8. Enjoy! :)
There are always the days when these cookies just seem to not want to set up for whatever reason. If that happens, you can do one of 3 things. Either stick them in the freezer (You will end up with very soft no-bake cookies, but at least you can eat them with your fingers! :) ) or you can scoop/scrape them into a bowl and use them as a thick sauce for ice cream topping or just eat them with a spoon as is. Any way you have them, in the words of Rachael Ray, YUM-O! :)
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