1/3 c granulated sugar
2 tsp unsweetened cocoa powder
2 tbsp milk
2 tbsp peanut butter (recipe says crunchy but I had smooth)
1/4 tsp vanilla
1/2 c quick cook oats (I used gluten free)
Mix the first 3 ingredients in a bowl. Microwave 30 sec and stir. Microwave another 30-45 sec until boiling. Stir in the vanilla and peanut butter until the peanut butter is melted.
Stir in the oats. As you can see, mine was still liquidy. I was surprised – I thought it wouldn’t be wet enough with only 2 tbsp of milk. I added another 1/4 cup of oats, mixing in small batches until it held together. Upon tasting, it was very oaty (duh) so I stirred in 1 more tbsp of peanut butter. That seemed to do the trick!
Spoon 6 equal cookies on a parchment or wax paper lined plate. Put in the freezer 10 min.
RP Servings: the recipe says 6. I’d say 3 is more realistic
RATING: 3.5 stars
For my taste, these were a bit too sweet, even with the extra oats and pb. (My husband didn’t think so, although he said he’d add a little salt). I will probably use 1/4c of sugar next time. They also weren’t very chocolately – I’d use 1 more tsp of cocoa powder or use semi-sweet chocolate chips instead (stir them in with the peanut butter). But they were fast and easy and we’ll eat them over the next couple of rainy days, and they’re not bad at all as far as nutrition for a tasty sweet.
UPDATE: I just crumbled some cookie on vanilla ice cream. Really good!