YaYa’s Chocolate Oatmeal (Boiled) Cookies
Ingredients
- 1/2 cup milk
- 2 cups sugar
- 4 T. cocoa
- 1 stick margarine
- 1/2 cup peanut butter
- 2 t. vanilla
- 2-1/2 cups quick cooking oatmeal
Instructions
- Boil first four ingredients for 1-1/2 minutes
- Remove from heat and add peanut butter & vanilla and mix well
- Add Oatmeal
- Drop by spoonfuls on wax paper to harden
Notes
These cookies were made weekly by Kim and some of her friends when she was in school and she is still making them.
Yaya’s Tips for Success
This recipe comes together quick, but there’s a fine line between soft and dry when it comes to boiling time. Have all your ingredients prepped and ready to go before you even turn on the heat. That way, once the sugar mixture is ready, everything else can be added without delay.
- Use quick oats, not old-fashioned or steel cut, for the right consistency.
- Start your timer as soon as the mixture reaches a rolling boil.
- Avoid overcooking or the cookies will crumble instead of staying creamy.
- If they don’t firm up, you may not have boiled long enough and you can try refrigerating them to help them set.
Yaya’s Customization Ideas
There’s so much room to make this recipe your own. I love switching things up depending on who’s coming over. You can add in little touches to suit different tastebuds or allergies, especially during the holidays or potlucks.
- Use creamy or crunchy peanut butter depending on preference.
- Swap peanut butter for almond or sunflower butter for allergy-friendly versions.
- Stir in shredded coconut or chopped nuts for added texture.
- Add a dash of cinnamon or espresso powder to deepen the chocolate flavor.
- Drizzle with melted white chocolate once cooled for a pretty finish.
If you love no-bake treats like this, be sure to try my No Cook Fudge Frosting or my chocolatey Fudge Cake. Both pair beautifully with a glass of cold milk or sweet tea.
Yaya’s Original Recipe Card
