SOMEone (you know who you are, Kristy) complained that “spaghetti” wasn’t Christmas-y enough for the blog. (This may have been after I asked her why we do not have any spaghetti ornaments in the store.) So, this week, here’s one of the desserts I make every Christmas to share with my friends and family. When I can find it, I’ll be back with a recipe for these scrumptious things, I don’t know what they are called, that are made with white almond bark, peanut butter, peanuts, and mini marshmallows. (Brief pause here while I run down to Mrs. Claus’ Candy Kitchen for a pick-me-up before I go on.)
My friend Patty first shared this with me when we were in college together just a couple hundred months ago. Most of the time I burn my finger, because I can’t wait for the pan to cool before going for the last crumbs.
Choc-Quick Oatmeal Cookies
Mix together in a bowl:
3 C Quick Oatmeal flakes
3/4 C peanut butter (smooth is best, reduced fat works fine)
1 t Vanilla
I find a fork pretty effective for incorporating the peanut butter with the oatmeal flakes; this will have a fairly rough texture.
Heat together in a sauce pan large enough to add the oatmeal mix above:
2 C sugar (cane is best)
1/3 C cocoa powder
1/2 C milk
3 T (heaping) butter
Heat, stirring continuously, to a rolling boil. Boil for a scant minute.
Add the oatmeal mix to the pan and stir as quickly as you can; quickly drop by tablespoons onto waxpaper. The mixture starts to come together very quickly, so work fast. Cool completely (I know from experience they taste better when cooled). Enjoy!
C = Cup; t = teaspoon; T = Tablespoon
Maybe to make Kristy happy I had better add “Place 3 or 4 cookies into a decorative Christmas plastic baggie and tie with a bit of red and green curly ribbon. Attach a hand-lettered gift tag to each recipient, along with a recipe card if you like.” (Ooo, Martha moment!)
~Janet @ The Christmas Place
Great, now I gotta go ask her if we have ornaments in the shape of a chocolate-peanut butter-oatmeal cookie…….