The “Carly’s oats&peanut butter cookies” is a family recipe brought to the Middle East from breathtaking Montana in US.
Currently, these treats are the most popular sweets in our home. Every time Carly makes them me and my flatmates queue to dip a spoon in a pot of warm buttery&chocolate batter. The most tempting step of the cooking process comes when she shapes these chunky cookies and lays them on a big metal tray. Usually they disappear before the batter thickens. This is how we like them the most – warm, moist and gooey.
Carly used to make them back in the old days when we lived in Jabal al-Webdeh, the heart of Amman. They never survived until the next morning – this is how good they were. Now, we live in another country, another house but guess what – the cookies still taste the same. Alhamdollah (Thanks to God) – as they say here.
Carly’s oats&peanut butter cookies (about 20-25 cookies)
1/2 cup butter
1/2 cup milk
1/2 cup cocoa powder
2 cups sugar
3 cups oats
1/3 cup peanut butter
1/2 tsp vanilla extract
pinch of salt
- Melt butter on low heat.
- Add cocoa powder, milk, sugar and bring to boil.
3. Boil for about 4 minutes on low heat.
4. Turn off the heat, add oats, salt, vanilla, peanut butter and stir well.
5. After the batter becomes thick and gooey scoop some of it with a spoon and form round cookies. Transfer it on a tray and let it cool down.
You can also add some puffed rice for additional crunchiness.