Grade school, for me, is murky. I don’t remember a whole lot, but a couple of things stand out. In sixth grade, my boyfriend, Justin, used to leave dingdongs in my desk at lunch. In kindergarten, Mrs. Tucker twisted my ear because I wouldn’t stop talking. And once or twice a month, these cookies showed up for lunch.
Funny note: I had no idea there was peanut butter in them until I saw this recipe. I always just thought they were chocolate and oatmeal.
Over the past weekend, I was looking for something quick and easy to make out of this cookbook. I’ve been in a bit of a cooking/baking lull because of some recent dental surgery. My thinking went along the lines of this: If I can’t eat solid food, I ain’t cooking/baking anything. So Bryan has been eating a lot of prepared meals while I drink protein drinks (chocolate protein drinks, please). This recipe fit the easy/quick criteria.
You bring milk, sugar, cocoa power and butter to a boil. Stir in some chunky peanut butter and rolled oats, scoop the goop onto parchment-lined baking sheets and let ‘em cool.
One bite (I’m back to solid foods, thankyouverymuch) and I was right back in grade school. These cookies are sweet, so small is better, but they go quite nicely with a glass of cold milk. They have a bit of chew thanks to the oats (I used old-fashioned rolled oats), and I added about a half of a teaspoon of kosher salt. I think that hint of salt really cuts the sweetness and makes these just a little more sophisticated.
Note: I know these cookies look like balls of dog poop, but they don’t taste like it, at all.