At our house, chocolate and peanut butter is a popular dessert choice. Whether its a spoonful of peanut butter straight out of the jar, followed by a handful of chocolate chips, my boys simply love these two ingredients together. It's no wonder they love this cookie so much! I love how easy it is to put together and it's easy to convert into a gluten free cookie too. To do so, just use gluten free cooking oats in the recipe.
Amish Boiled Cookies
recipe from my mother in law, Marnee
makes about 45 cookies
1/2 cup (1 stick) butter, softened
1/2 cup milk
2 cups sugar
3 tablespoons unsweetened cocoa
1/2 cup peanut butter (creamy or crunchy)
1 teaspoon vanilla
1/4 teaspoon salt
3 cups quick cooking oats
1/2 cup coarsely chopped pecans
In a small saucepan, over medium heat, combine the butter, milk, sugar and cocoa; brig to a boil and cook for 1 minute.
Remove from the heat and stir in the peanut butter, vanilla and salt.
Mix in the oats and pecans.
Using a small cookie scoop or a teaspoon, drop onto a waxed paper lined cookie sheet to stand, un-refrigerated, for 1 hour.
Store in an airtight container with wax paper between the layers.
