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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups sugar
1/2 cup evaporated milk
1/2 cup unsalted butter, cut into tbsp size pieces
Pinch of salt
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
2 1/2 cups quick cook oats
3/4 cup peanut butter
1/4 cup cocoa nibs
1/3 cup pecans, roasted, chopped
Before you start make sure you have all the ingredients out and measured. This needs to be done because once taken off the heat, they start to firm up quickly.
Prepare two baking pans with parchment paper. Set aside.
In a medium saucepan combine sugar, evaporated milk, and unsalted butter. Bring to a rolling boil and stir to make sure butter gets incorporated. Let boil until it reaches 238-240 degrees. (Do not go over, in fact go under is better than over.) When you reach desired temperature, remove from heat. Add cocoa powder and whisk until combined.
Add peanut butter, vanilla, salt, oats, pecans, and cocoa nibs. Mix until thoroughly combined. Using a small cookie scoop, scoop onto prepared cookie sheets. Press down with your hand or use a glass to help flatten them. Place in freezer for 15-20 minutes. Store at room temperature for up to a week.
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NO BAKE CHOCOLATE FUDGE-OATMEAL PEANUT BUTTER COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups sugar
1/2 cup evaporated milk
1/2 cup unsalted butter, cut into tbsp size pieces
Pinch of salt
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
2 1/2 cups quick cook oats
3/4 cup peanut butter
1/4 cup cocoa nibs
1/3 cup pecans, roasted, chopped
Before you start make sure you have all the ingredients out and measured. This needs to be done because once taken off the heat, they start to firm up quickly.
Prepare two baking pans with parchment paper. Set aside.
In a medium saucepan combine sugar, evaporated milk, and unsalted butter. Bring to a rolling boil and stir to make sure butter gets incorporated. Let boil until it reaches 238-240 degrees. (Do not go over, in fact go under is better than over.) When you reach desired temperature, remove from heat. Add cocoa powder and whisk until combined.
Add peanut butter, vanilla, salt, oats, pecans, and cocoa nibs. Mix until thoroughly combined. Using a small cookie scoop, scoop onto prepared cookie sheets. Press down with your hand or use a glass to help flatten them. Place in freezer for 15-20 minutes. Store at room temperature for up to a week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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