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What’s Cooking – Peanut Butter February 6, 2013

Posted by Pam in KC in Uncategorized.
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Peanutbutter

Last week Judy announced the  “secret ingredient” was Peanut Butter. Since I didn’t think she really wanted a picture of my lunch (I tend to eat a lot of peanut butter – Peter Pan Honey Roasted Smooth).  I started looking for recipes. I knew my young quilting buddy was coming over and she hates peanut butter, so I wanted to see if I could find something she would eat.  The other goal was to find something which I could fix out of my cabinets.  I’m not an adventurous cook.  To give you an example, olive oil is consider exotic in my kitchen.

Back during the holidays I bought some no-bake cookies from the grocery store.  Even though they had chocolate in them, I threw them out before finishing the first cookie.  They were horrible and if I was going to run my blood sugar up I wanted something which tasted good.

I searched the web and ended up combining two recipes to make my cookies.

  • 1 cup sugar
  • 2 tablespoons cocoa
  • 1/2 stick butter (I used unsalted)
  • 1/4 cup milk
  • 1/2 cup peanut butter
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cup oatmeal (I used old-fashioned)

Melt the sugar, cocoa, butter and milk in a heavy pan.  Once melted and combined, bring to a boil for 3 minutes, stirring occasionally.  Remove from heat, add the vanilla and stir in peanut butter to melt and combine.  Mix in the oatmeal. Because I used old-fashioned oats I let it sit for 5 minutes before dropping onto wax paper by the spoon full.  Let cool to  setup.  Makes 20.

As I was searching the web, I  found comments about the cookies not setting up and the oatmeal to use.  Apparently the boiling the chocolate mixture for 3 minutes is crucial.  I had no problems with my cookies firming up.  As for the oats, the Quaker Oats website said either old-fashioned or quick would work, but if using old-fashioned to let the mixture set for 5 minutes in the pan.

These are very rich.  I think next time I would leave the peanut butter out – or at least use a  “plain” peanut butter instead of the honey roast.

Check out other peanut butter recipes over at Patchwork Times and find out the next “secret ingredient”.

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Comments

1. Mary C in WA - February 6, 2013

One of my favorite go-to Peanut Butter recipes. Yes, boiling 3 minutes is the Crucial part. And getting them spooned out onto the waxed paper quickly before they set up. My children loved to help with that part.

2. Judy L. - February 6, 2013

I love those and it’s one of those things that when I make, I can’t stop eating them. I think I might just have to make some today.

3. Linda in Calif. - February 6, 2013

These cookies are an old family favorite. And according to my older sister (who’s been making them much longer than me) it’s also crucial to use REAL butter not margarine. She insists on quick oats, I insist on old fashioned. I don’t make them set for 5 minutes in the pan – and the always set up nice for me. They really are more of a candy than a cookie.

4. cajunbear2013 - February 9, 2013

well I just finished a batch and they wouldn’t hold together. I have an older recipe but wanted to try this one. Of course, probaby was the margarine instead of butter I used and might be the Quick Cook Oats but hey that’s all I had and wasn’t going to venture out today! lol

So we’ll manage after dinner tonight and make the best of it, as we are out of sweets!

Hugs,
Cajun


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