Chocolate Peanut Butter Oatmeal Cookies
Try this Chocolate Peanut Butter Oatmeal Cookies recipe, or contribute your own.
Try this Chocolate Peanut Butter Oatmeal Cookies recipe, or contribute your own.
- Carbohydrate 5.06891019236705 g
- Cholesterol 0.00782051282051282 mg
- Fat 0.876646057845221 g
- Fiber 0.204109621342808 g
- Protein 0.372450384691523 g
- Saturated Fat 0.168542996826104 g
- Serving Size 1 1 Serving (7g)
- Sodium 7.24699038466697 mg
- Sugar 4.86480057102424 g
- Trans Fat 0.0418311410332819 g
- Calories 29 calories
Step-by-step
- Blend sugar, margarine, cocoa and milk in a Large pan.
- Heat on stove over medium heat until well blended.
- Bring to a boil for exactly 11/2 min.
- Add peanut butter, oats, vanilla, and cinnamon.
- Mix well and spoon onto waxed paper.
- Makes 31/2 to 4 dozen cookies.
- It is important to watch the time that you let this boil, if you boil it too long, the cookies, will turn into hard rocks, and you will probably have a pan stuck with hard stuff, too.
- It is important to get the mixture on to the waxed paper as quickly as possible.
- This is when the kids, and Teaspoons come in handy...
Boiling the sugar, margarine, cocoa, and milk mixture for even thirty seconds past the precise 90-second mark creates brittle masses that defy chewing. This specific phase requires a digital timer set to one minute and thirty seconds over medium heat, combined with continuous stirring to prevent scorching the dairy solids on the bottom of the pan. Working quickly is essential because the mixture sets rapidly upon the removal from heat once the oats and peanut butter go into the pot. Equipment limitations such as lacking a heavy-bottomed saucepan can lead to hot spots, making a thick-gauge pot critical for even sugar dissolution. If the mixture seizes or hardens prematurely before spooning onto the wax paper, immediate intervention is necessary.
Transforming Dry Batches
Leftover cookies that have dried past edibility can still be salvaged rather than discarded. Crushing these hardened discs into coarse crumbs yields an effective base for pie crusts or ice cream toppings where textural crunch is desired. Alternatively, sealing the hardened cookies in an airtight container with a slice of fresh sandwich bread for twenty-four hours allows the baked goods to absorb moisture through ambient humidity transfer, softening the texture significantly. This method restores structural integrity without introducing unwanted flavors to the chocolate and peanut butter profile. Temperature control during the initial boiling stage remains the primary determinant of success, dictating whether the final product requires a hammer or merely a glass of milk.
