I think every kid in this town learned to make Chocolate Oatmeal No Bake Cookies. The cookies were easy to make. Everyone liked them.
Pull out a good heavy pot and the roll of tin foil wrap and you’re on your way to some fun, easy, and delicious cookies made on the stove top.
- Pull out about 18 inches of tin foil and put that on the counter where you can get to it with the cookie batter. You may need to put a trivet (or potholder) down next to the tin foil if you're not close to a burn free surface to set the pan on when you get to the drop stage.
- Get a sturdy stock pot. Put the sugar, milk and margarine in the pan and put on low heat. Stir until everything is liquid and mixed together.
- Turn heat up to medium high. Bring mixture to a good rolling boil. Stir constantly for 2 minutes. Time this. You need to be pretty close on the boiling time.
- Take the pan off the heat and immediately add cocoa, vanilla, peanut butter, and oats. You'll want these measured ahead and ready to pour in. Stir well but quickly.
- Move to tin foil area. Use a spoon and drop clumps of the mixture on the tin foil. Leave a little space between each cookie. You may need another small sheet of tin foil to hold all the cookies. Have the tin foil handy in case.
- It doesn't take long for the cookies to set (harden up). They are ready to eat as soon as they can be lifted off the tin foil. Wait for them to cool before putting them in an air tight container though.
A Few Little Tips
- Don't overcook, or the cookies will be dry and crumbly.
- Don't make these on a rainy day. They just don't harden up right.
- Try crunchy peanut butter in place of regular peanut butter for a little different taste.
- You can also add raisins to the cookies. Do that after the boiling part with the rest of the ingredients.
- This article originally appeared at Suite 101.