Peanut Butter Oatmeal Fudge Cookies

January 27, 2011
Remember how I may have mentioned that I do not posses a lick of skill in driving in the snow?  I happen to be held prisoner in my own home today in part because of the major snowstorm that hit the north east and also because... I got stuck in the driveway.  Three neighbors came to my rescue and helped push my car so that the tail end wasn't protruding into the street.  That's a sad and embarrassing story.

It just so happens that I don't have any worthy baking goods in this house (specifically eggs or milk) and I clearly seem to be having difficulty making my way to a grocery store.  Too bad I used up all the good-neighborly-favors already today, which means no door-to-door begging.

I was left to improvise.

I decided to make Pete a treat from my childhood.  Peanut Butter Oatmeal Fudge Cookies were one of my favorite desserts when I was little.  I've never been an oatmeal cookie fan.  Let's all be honest here.  I'm in it for the chocolate.  But these?  These are no oatmeal cookie.  They're dense and fudgy and completely delicious.
These no-bake cookies are simple and quick.  This recipe is easily doubled, but I made a small batch that makes a dozen perfect cookies.  Also worth noting, this recipe is easily made gluten-free with use of gluten-free quick cooking oats.
Peanut Butter Oatmeal Fudge Cookies 
Ingredients

  • 1 cup white sugar
  • 8 tablespoons butter
  • 1/4 cup heavy cream (milk is fine, too)
  • 8 teaspoons unsweetened cocoa powder
  • 1/3 cup natural chunky peanut butter
  • 1 1/2 cups quick cooking oats (regular or gluten-free)
  • 2 teaspoons vanilla extract

Directions

  1. Line a cookie sheet with a piece of wax paper. 
  2. Combine the sugar, butter, milk and cocoa in medium saucepan.
  3. Cook over medium heat.  Stir constantly until it comes to rolling boil. Cook for 1 minute.
  4. Remove from heat; cool 1 minute.
  5. Add peanut butter and stir to thoroughly blend. Add the oats and vanilla; stir together to mix well. 
  6. Scoop heaping tablespoons of the mixture and drop onto wax paper. 
  7. Cool completely and enjoy!

7 comments:

Cakewhiz said...

The bowl in which you served those cookies is very pretty but the cookies are even prettier. They look so rich and chewy and i like how i can replace heavy cream with milk to "healthify" it a little. Awesoe recipe!

Jess said...

My mom always made them with skim milk and they're just as tasty! Unfortunately, being trapped inside without milk forced as bit of a change that ended up working out well! :) I hope you give it a try!

Leanne @ Healthful Pursuit said...

Sounds like you had an adventure this morning! Don't be embarrassed about getting stuck. Where I live, people get stuck everywhere! We're all quite accustomed of getting out of our car to help the guy in front of us, only to get into our own and get pushed by the people behind... and so on!

These cookies look fantastic. And easy!!

Kat @ Cupcake Kat said...

You make these cookies look so good! Hmmm.. these are simple enough to quickly whip up NOW!

Medeja said...

Great recipe :) I like it cause they are so easy to make :) im sure they taste good

Jess said...

It was definitely an adventure this morning! Thanks for making me feel a little less silly, Leanne.

Yes, these cookies are SO easy and quick! Definitely give them a try Kat and Medeja! :) Let me know how it works out!

Mema's Creation's and More said...

I have made these for years, and now that I have to be gluten free I appreciate them even more! They are so delicious!!

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