In January I promise to post some low fat recipes to get in the New Year’s resolution diet mood, but until then it’s still December and I’m baking like there’s no tomorrow! The cookies come to me courtesy of my boyfriend’s grandma from Tennessee who I like to think of as the quintessential southern woman. Almost every time I’ve been over to her house she has a feast prepared, even if she’s only expecting a few people to come over! Brandon compares my cooking to hers all the time (That’s not how my grandmother makes it…), but that’s ok because she’s a great cook, so if I could be as good as her one day that would be a great compliment.
I’d never had these cookies until the first time I went over to her house and I think I must have eaten about 50 of them that day because now every time I go back she’ll tell me that she made my favorite cookies. She’s even sent us a big batch of them for Christmas in years past. But since Brandon had forgotten to send her our new address and I knew we wouldn’t be getting any from her this year, I just had to whip some up myself. These things are so simple and fast to make, and it’s impossible to mess them up. I think that these cookies and Reese’s Peanut Butter cups are the reason why chocolate and peanut butter are my favorite combination.
She always does normal cookie-sized drops and that’s how I’ve made them in the past, but when I was mixing these together the other day I was trying to think of a creative way to take pictures of them (they are delicious, but not so pretty to look at). That’s when I had a flash of inspiration: they can easily be molded into any shape you want! So I got out my cookie cutters and poured directly into them and after they set I had these great looking cookies!
One caveat is that you will need to use open-ended cookie cutter. If you use the kind that are just hollowed out, I imagine they’d get stuck in there. You also have to have a lot of them because you have to leave the cookie cutters on there for structure until the cookies set (at least an hour to be safe). But it only takes about 10 minutes to mix this recipe up, so if you have a limited number of cookies cutters you could mix up half a batch and let those set and then mix up the other half so you can reuse the cookie cutters.
No Bake Chocolate Oatmeal Cookies
from Back to the Cutting Board
Dessert | Servings: 2 to 3 dozen (depending on size)
Prep time: 30 min | Cook time: 1 hour | Total time: 1 hour 30 min
- 2 cups sugar
- 1/2 cup butter
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk
- 1 tsp. vanilla
- 1 cup peanut butter
- 3 cups quick oats
- In a large saucepan over medium heat, combine sugar, butter, chocolate chips and milk and bring to boil. Cook for a minute.
- Remove from heat and add the vanilla, peanut butter and oats, one at a time, stirring well after each addition. The oats should be the last thing you add.
Quickly drop by spoonfuls onto waxed paper and let set (1-3 hours).
Optional: If you are making shapes, spray the inside of your cookie cutters with non-stick spray and place on wax paper. Spoon mixture inside the cookie cutter until it’s full. Don’t remove the cookie cutter until set or else the cookie will lose it’s shape. When set, gently slide off the cookie cutter.
Store in an air tight container (you can stack layers of waxed paper on top of each other to save space).