Sunday, January 1, 2012



Category: Cookie, No Bake

Recipe makes about 24 cookies

I have been making this cookie all my life starting from the time I was probably about 10 years old.

Sauce Ingredients:
Milk - 3/4 cup
Dry Non-sweet Chocolate - 6 Tablespoons
Sugar - 2 cups
Oleo - 1/2 stick equals 4 Tablespoons
Peanut Butter - Creamy - 1/3 cup [DO NOT ADD at the beginning of the sauce cooking.]

Dry Ingredients:
Oatmeal - 3 cups (Quaker Oats - Quick 1 Minute variety)
Coconut - Flaked - 1 cup

Heat the sauce ingredients (except for the peanut butter) for 20 minutes on a medium heat, should bubble some. 

Stir constantly. 

The peanut butter is added at the 16 minute mark into the cooking process. Peanut butter should be completely mixed into the sauce before the sauce is mixed into the dry ingredients.

Put dry ingredients in a large mixing bowl. Mix the oatmeal and coconut thoroughly before the chocolate sauce is added.

Add the cooked sauce to the dry ingredients and mix so they are completely covered with sauce.
Spoon out lumps of a cookie size. Do not flatten.
Allow to air dry some and cool before containerizing.

The cookie on the left is probably cooked about the right amount of time, the one on the right is too dry, the sauce cooked too long.


If the cookies crumble very easily or have difficulty even forming a cookie, then the sauce was cooked too long.

If the cookie takes forever to dry, and its completely gooey and shiny, then the sauce was not cooked long enough. The cookie should be somewhat dull, with very little shiny luster after it dries.

Update 2012.01.04

I ate some of the cookie crumbs with some cashews and it was great! For my next batch I am going to substitute 1/2 of a cup of the oatmeal with a 1/2 cup of cashews.

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