Chocolate, peanut butter and oatmeal, all combined to create a scrumptious cookie. With ingredients like that how could you go wrong? Believe it or not, the process of making chocolate peanut butter oatmeal cookies isn’t the easiest one. In fact, although these cookies are relatively quick to make, they are also one of the most difficult kinds of cookies to make properly. The key to making these cookies successfully is the process more so than the ingredients, for it is not exactly a delicate process, but more delicate than some cookie-making processes to say the least. This recipe will teach you the secret to how to make chocolate peanut butter oatmeal cookies that aren’t too runny, but aren’t too firm or crumbly either. With this process, when you taste your chocolate peanut butter oatmeal cookies, you will be met with a perfectly sinful mixture of chocolate and peanut butter all in a smooth texture heightened with oatmeal.
Things You’ll Need
2 cups of sugar
4 tbsp. of cocoa powder
½ cup of milk
1 stick of butter or margarine
1 tsp. vanilla
2 cups of peanut butter
2 cups of quick oats
Pour 2 cups of sugar, 4 tbsp. of cocoa powder and ½ cup of milk into a metal pot. Mix the ingredients with a spoon until the sugar and cocoa powder are thoroughly mixed with the milk, making the mixture more liquid than powder. This is to ensure that the powder doesn’t burn when placed atop the stovetop.
Drop 1 stick of butter or margarine into the mixture, and place the mixture atop the stovetop on medium high heat. Stir the mixture constantly to keep the ingredients moving so that they don’t burn on the bottom of the pot. Not only will this prevent your cookies from acquiring a burnt taste, but it will keep you from damaging your pot as well.
Bring the mixture to a rolling boil. When the mixture starts to boil, be sure to stir it constantly, and allow it to boil for approximately 1 ½ minutes before removing it from the heat. Hint: You can tell if your mixture is ready to be removed from the heat by pulling the spoon straight up in the air and letting the mixture drip from it. If the drip is thin and runny, then the mixture needs to boil for a while longer. If it exhibits a slightly thick, smooth consistency when dripping, remove it from the heat. Generally 1 ½ minutes boiling on medium heat will do the trick. However each stovetop is different.
Place your pot atop a potholder, for it is hot, and you don’t want to burn your countertop or tabletop. Add 1 tsp. of vanilla and 2 cups of peanut butter to the mixture. Stir the mixture well until all the peanut butter is delivered consistently throughout the mixture. The mixture will be much thicker upon adding the peanut butter.
Add 2 cups of oatmeal to the mixture, stirring in the oats gradually until they are evenly distributed throughout the mixture.
Drop your chocolate peanut butter oatmeal cookies out on wax paper, using either a tsp. or tbsp., depending upon how small or big you want your cookies to be.
Allow your chocolate peanut butter oatmeal cookies to set for approximately 30 minutes, after which time they should have hardened to the appropriate consistency so that you can eat them.
Use a wooden spoon to stir the mixture while it’s atop the stovetop, for wooden spoons do not conduct heat in the manner than metal spoons do, so the heat will not travel through the spoon and burn your hand.
Add more peanut butter for a thicker cookie with more of a peanut buttery taste.
The more peanut butter you use, the faster your cookies will set, and the less you use, the longer it will take them to set.
Lower the calories and fat in these cookies by substituting ingredients. For instance, you can use skim milk rather than whole milk, low-fat butter or margarine rather than regular and a sugar substitute rather than real sugar (although the taste might be slightly altered).
Make sure that you use quick oats—not traditional ones. Quick oats are smaller than traditional ones and taste much better in chocolate peanut butter oatmeal cookies than traditional oats do.
Drop your cookies immediately after making them, for they set quickly!
Several attempts might be required before you master the technique of making these cookies. If you undercook them, they will not set up appropriately. Yet if you overcook them, they will have a slightly burnt, if not completely burnt, taste.