Chocolate Oatmeal Refrigerator Cookies
When I was growing up our house was splitting at the seams with kids, so it was natural for mom to find things to keep little fingers busy. ...like spooning the cookies on the cookie sheet. If any of them made it to the refrigerator, she'd put them up high so that dad would get some too.
These are the easiest cookies to make, but the hardest cookies to make well. I have seen dozens of cook books where the picture was of a failed batch of them.
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- 1 stick
- 2 c
- 3 Tbsp
- cocoa powder
- 1/2 c
- 3 c
- oatmeal, uncooked
- 1/2 c
- peanut butter, crunchy
- 1 tsp
- vanilla extract
1In sauce pan melt margarine. Add sugar, cocoa, and milk. Stir over medium high heat until it drops a soft ball. Do not over cook this or cookies will crystalize. Undercooking will make the cookies runny.
2Remove from heat and add rest of ingredients. Spoon onto cookie sheet covered with wax paper, rice paper, or silpat. Refrigerate.
3Note: Do not use quick oatmeal. It makes the cookies mushy. Refrigerate while still warm to avoid crystallization of chocolate. This cookie is not for the faint of heart. The chocolate is easy to under or over cook.
4Dropping a soft ball: have a glass of cold water handy while you stir the chocolate mixture. As it gets close to being done, begin drizzling small amounts of chocolate into the glass. As soon as the chocolate begins to ball up as it sinks in the water you have reached soft ball or soft crack. Take the pot off the heat immediately.