I am going to start posting some of my favorite and best recipes every week or so. I will try to post pictures with each recipe, as some of my recipes tend to have "Tori technique", which is not always easy to explain.
This first post is for my Aunt Tanti's Chocolate Oatmeal Cookies. My Dad told me that Tanti (Granny's sister) would bake these and send them to him in Tuscaloosa when he was in school at Alabama. They were then made by my Mom for us and were always a favorite. They are quick and easy, but the key is to not cook them too long (they will be too hard) or too short (they will be too soft).
Ingredients
1 stick of butter
1/2 cup milk
1/4 tsp salt
4 rounded tablespoons of cocoa
2 cups sugar
Combine the first 5 ingredients in a saucepan and cook dissolve on medium high heat.
Here, it is dissolved.
Slowly, bring to a rolling boil, and cook for 2 minutes exactly on medium to medium-high heat.
After 2 minutes, turn off the heat but leave pan on the burner. Very quickly add:
3 cups of Quick Cooking Oats
1/2 cup creamy peanut butter
1 tsp vanilla extract
Next, simply drop spoonfuls onto Parchment or Wax paper.
Let stand at room temp until they are firm. Do not refrigerate. They should harden at room temp very well. Depending on how hot your stove gets, if they are too firm, drop back the boiling time a bit and if they are too soft, simply cook a bit longer. Every stove is different but on my gas cook top, I cook for 2 minutes exactly. (I use a timer)
