Unfortunately, or maybe fortunately, my husband does not like these cookies. Something about eating uncooked oatmeal in a cookie. But just to be clear, you use quick cooking oats and you add them to a boiling mixture so it does get cooked...just not in the oven. And if there is one thing I have learned about my husband in the past 7 years, anything that is unconventional does not appeal to his taste pallet.
At least that's what he thinks. Considering he spent over a decade as a Sous Chef, you'd think that he would be more open to trying "unconventional" foods. He has eating caviar (didn't like it), tasted Indian food (too much curry), tried calamari (kind of iffy) but I remember the first cake I wanted to bake when we were dating: Chocolate Zucchini cake. Anyone who has had it knows that you can't really taste the zucchini in it. It's like carrot cake; the vegetable just makes the cake most and doesn't really contribute to the taste. But he heard zucchini, made a face, and refused to eat. Had I known then that he was such an ironically picky eater, I would have just told him that it was chocolate cake and he would have never known the difference.
But, to get back on track, because he has a mental image of eating raw, uncooked oatmeal stuck in his head, he will not even give these cookies a shot. His coworkers raved about them the first time I made them and he looked at all of us like there was something wrong with us.
So, I'll choose to look at the glass half-full: at least he won't be sneaking these cookies when I'm sleeping!
Ingredients
·
2 cups white sugar
·
3 tablespoons unsweetened cocoa powder
·
1/2 cup margarine
·
1/2 cup milk
·
1 pinch salt
·
3 cups quick cooking oats
·
1/2 cup peanut butter
·
1 teaspoon vanilla extract
Directions
1. In a saucepan bring sugar,
cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut
butter, and vanilla; mix well.
3. Working quickly, drop by
teaspoonfuls onto waxed paper, and let cool.
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