You know those times when you crave cookies but are simply too lazy to actually cream butter or turn on the oven? Or times when you are too tight on time to do any of the above? Well, the latter happened to me, and I found myself needing to fulfill a special request for a peanut butter and chocolate treat, to bake a lot of cookies for a lot of people the next day, AND prepare a presentation the next morning.
Fortunately, I discovered a super simple recipe by Jenny White for Oatmeal PB and Chocolate cookies a while back, and decided to tweak the recipe a bit for my purposes. Adding a salty component to it, and peanut butter chips to bring out more of that PB Pizazz. For those who want a PB and J oatmeal cookie instead, you can treat this as a thumb-print cookie, and add jam in the middle (recipe modifications to follow).
This recipe is easy-peasy, 1-pot breezy. With a chewy finish, and a nice sweet-and-salty thing going on.
Chewy Peanut Butter and Chocolate Oatmeal Cookies (No-Bake)
- 1/2 C Butter
- 1 1/2 C Brown Sugar (packed)
- 1/2 C 2% or Homogenized milk
- 4 Tbsp Good quality cocoa powder
- 1/2 C Creamy peanut butter
- 1/4 C Peanut butter chips
- 1 1/2 Tsp Vanilla Extract
- 1/2 Tsp Almond Extract
- 3-3 1/2 C Quick-cooking oats
- 1/4 C Roasted Peanuts
- 1/4 C Peanut Butter Chips
- 24 Mini pretzels (or however many pretzels to however many cookies)
The Fun Part:
- Add sugar, milk, butter and cocoa powder into a 4-quart sauce pan.
- Bring ingredients to a rolling boil and hold for 1 minute. (Leave it for the full minute on boil, no more, no less. This process starts caramelizing the sugar and butter, giving your cookies both the flavour and gooey texture). After the minute, remove from heat.
- Add peanut butter into the hot mixture and stir until melted.
- Add in vanilla and almond extract, followed by quick oats (start with 3 cups, and if the mixture is still very “shiny” looking, add another half a cup).Working quickly, mix well. Then add the roasted peanuts and peanut butter chips.
- Scoop up by the tablespoons and spoon over wax paper. (If you find the mixture is spreading too easily, try waiting for another 1-2 minutes and it should firm up a bit more, but don’t wait too long or the “dough” will be hard to handle).
- Top each cookie with a pretzel in the middle. Let cool and enjoy!
For the Peanut Butter & Jelly version:
- Substitute pretzels with 1/4 Cup of your favourite flavour jelly.
- Once cookies are scooped onto wax papers, oil the bottom of a rounded teaspoon and make a round depression in the middle of each cookie.
- Warm jelly in the microwave on high at 20 sec intervals until jelly is runny. Then spoon jelly in the middle.
- Let cool.
Recipe Adapting From: http://dessert.food.com/recipe/no-bake-chocolate-oatmeal-cookies-23821