Directions: |
Directions:Combine oats, cocoa, and peanut butter in a bowl and set aside. In a medium pot, at medium heat, add milk, oil, and sugar, whisk to incorporate. Put your candy thermometer on your pot to watch the temperature rise. You are looking for a temperature of 230º. Keep whisking every few minutes as it will bubble up on you. Once it reaches 230º, take off the heat and dump the oatmeal, cocoa, and peanut butter into the sugar mixture. Quickly stir with your wooden spoon to combine all ingredients. Once combined, start spooning the mixture onto the wax paper. This process is very fast because the cookies set up fast. |
Personal
Notes: |
Personal
Notes: These cookies are not really cookies in my book. To me, I would call them fudge or peanut butter drops.
Zach's mom made these for him when he was a kid and they are his favorite. When we got married she passed the recipe to me to keep her boy happy. They are very easy to make but they can be temperamental. Sometimes I make them and they turn out perfect, other times they don't harden enough and we eat them with a spoon. I have had them overcook a hair and they are crumbles too. You can't fix them but you can start over. So don't get distraught every batch is different. They are still so good.
I said they will feed 10 but if you have a larger crowd double the batch. My guy can eat 1/2 a batch at one sitting. Just remember, turn them off when they are at 230 degrees and quickly add and stir. This is your best chance at perfecting these little yummy "cookies".
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This recipe for Mrs. S's Dump Cookies is from