These are my kids’ favorite cookies, and they are soooo easy!
I grew up on these. As a child, my dad’s mom would make these for my dad, who also loved them. Little did I know, when I started looking for the recipe, that the traditional recipe uses PEANUT BUTTER, which is a banned item/words at our house due to my son having a severe peanut allergy. So I decided to come up with a recipe that didn’t use peanut butter as a binding agent. Here you go!
- 2 cups sugar
- 1 stick butter (Throw in a pinch of salt if butter is unsalted.)
- 2 oz. unsweetened baking squares
- 1/2 cup milk
- 2 tsp vanilla
- 3 1/2-4 cups of old-fashioned oats **
Combine sugar, butter, baking squares, and milk to a medium saucepan and bring to a boil while stirring. After bringing it to a boil, turn down to medium-high and let boil for an additional 3 minutes. Remove from heat. Whisk in salt (if using unsalted butter) and vanilla. Stir in oats and let rest for 3 minutes. Spoon out onto parchment paper to cool and to finish setting. the end result will be cookies that are somewhat hardened yet chewy and soft inside. Enjoy!
** Quick-cooking oats may be used for a smoother texture. Old-fashioned oats give the cookies more of a meaty, chewy texture. Q-C oats may affect the times listed and the ability for the cookie to set.
by: Short Girl Farm