These no bake cookies take less than 5 minutes to whip up, and I have to say that the cookie “dough” is best eaten when it is still warm and gooey. They are decadent and chocolatey with the perfect kiss of peanut butter. Once you’ve eaten half of it alongside a tall glass of cold milk, plop spoonfuls of the rest on a tray and refrigerate them. Because sharing is caring.
My life has been a whirlwind of change lately. One month ago I packed my bags, kissed my cat goodbye, and flew across the world to live in Israel for 5 months. You can read about my adventure here. It took me about a day to feel at home here, and it took me about a month to feel homesick. It’s funny how you can make a recipe that reminds you of home and suddenly not feel so far away. My Mom has been making these for us for as long as I can remember. Consequently, I made these four times this week. All four times I shared them with my roommate, friends and neighbors, and all four times I thought of home.
Chocolate Peanut Butter Oatmeal Cookies
Makes no cookies if you eat all of the cookie dough out of the pan. Makes 15-20 cookies otherwise.
scant 1 cup white sugar
1/4 cup milk
1/4 cup rich cocoa powder
1/4 cup butter
1/4 cup peanut butter
1 1/2 cups oatmeal
In a pot over medium heat, mix together sugar, milk, butter and cocoa powder. Bring to a boil for about 1 1/2 minutes, stirring constantly.
Remove from heat and add peanut butter and oatmeal. Mix well. Spoon into bowls and eat immediately for instant comfort and homesickness relief. Or drop by teaspoonfuls onto a tray lined with wax paper and refrigerate.
A note on the cocoa powder: I have always made these at home with baking cocoa (like the Hershey’s kind that you find at the supermarket). That is totally fine and they will be delicious no matter what, but if you can find a more rich cocoa powder it makes a huge difference! In Israel the cocoa that I bought is so decadent and flavorful, it makes me want to buy 100 containers and take them home with me at the end of my stay.
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