Cookie Day 6: Amish Boiled Cookies

How quickly the days are going by when we have cookies on the brain! It’s Cookie Day 6 and we’re featuring another treat from my mother in law, Marnee. If you love peanut butter and chocolate, this cookie is for you. A sweet chocolate mixture is made on the stovetop before introducing goodies like peanut butter, oats and pecans. The combination of flavors and textures is just delicious and especially fun to make with little ones!

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.

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.