Once upon a time, way back in the 70’s, I was playing at a friend’s house and her mom called us to come up to the house for a snack. She had made these chocolate cookies I had never had before… and I never forgot them. When Facebook happened, I became friends with the girl and sent her a message, asking if she had that recipe from way back when. She did… and here it is. I am sure many of you have made and eaten these cookies over the years and they always bring back a lot of memories. They sure do for me. The peanut butter is optional, and you can use smooth or chunky peanut butter. I happen to like it with chunky peanut butter.

CHOCOLATE OATMEAL PEANUT BUTTER NO BAKE COOKIES

Makes: About 2 dozen cookies depending on the size

Time: About 30 minutes- it takes a while to get to the correct temperature

Note: You need a candy thermometer for this recipe.

INGREDIENTS

2 cups granulated sugar

4 tablespoons cocoa

1 stick (1/2 cup) unsalted butter

1/2 cup whole milk

1 teaspoon vanilla

3 cups quick cooking oats

pinch salt

1/2 cup peanut butter (optional)

DIRECTIONS:

Combine sugar, cocoa, butter, and milk, in a saucepan fitted with a candy thermometer. Over medium heat, bring the mixture to a boil. Reduce the heat to medium low. Continue to boil until it reaches the soft ball stage, which is 235-245 degrees Fahrenheit.

Remove from the heat. Working quickly, add the oats, vanilla, salt, and peanut butter, if using and mix together. Do not allow it to cool. Drop by teaspoon onto parchment or wax paper. Let cool.

Note: If you do not have a candy thermometer, use the ice water test. Drop a bit of the hot mixture into ice water. If it forms a soft ball, it’s ready.