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The chocolate version of this recipe can be found by clicking here.
Today I’m going to attempt to keep this blog post short and sweet. Well, the recipe makes it sweet but the only way we’re gonna make it short is if I’m not quite so chatty. Yeah….good luck with that one. But I have pies to bake, errands to run, and books to write so I’m gonna make an attempt. It’s the thought that counts, right?
These cookies are the ones you most likely remember from your childhood. We usually had them in chocolate form (click here to view my mama’s tutorial on how to make the chocolate ones) but I somehow ended up with an entire family who LOVES peanut butter. Anything Peanut butter. Seriously.
We go through one of the HUGE jars each and every week. They love PB&J sandwiches, peanut butter on toast, Peanut butter balls (which I try to always keep in the freezer), Peanut Butter Cookies, oh! And of course Yellow Cake with that Peanut Butter Fudge Icing. There is a cute story about that, too. When I did the 700 Club, I made seven different cakes and talked about The Seven Cakes of Christmas story from my family (You can watch all of my tv clips by visiting this page).
Well lo and behold I arrived back in Alabama that night and my whole family met me at the airport, including a very exuberant Katy Rose, who hugged me and immediately started craning her neck to look around at my luggage.
She said “Mama, where is that peanut butter cake? I know you made that one for me!” Bless her heart, she had watched me with that peanut butter cake on tv and since it was her favorite, she just knew I had made it to bring home to her! Needless to say, that child got Peanut butter cake for breakfast the next day
So what are we waiting for? Oh, yeah, we’re waiting for me to stop talking and get to the recipe, huh?
Alrighty then, do I need to tell you how good these are? Fudgey, chewy, and every kid’s favorite. I think we’re all about due for a batch today!
You’ll need: Sugar, oats, peanut butter, vanilla, butter (or margarine), and milk.
Place your sugar, butter, and milk in a heavy bottomed saucepan.
Stirring constantly, bring it to a boil over medium heat.
Once it reaches a full rolling boil, continue to stir and boil for one minute.
I usually boil for a minute and a half to be on the safe side.
After it’s boiled for a minute, remove from heat and add in peanut butter and vanilla.
Stir until smooth, creamy, and all of the peanut butter is melted.
Now add in your oats and stir those up really well.
I love oats…
Don’t you just love seeing pictures of cooking? I think it makes us more likely to actually make a recipe because by the time we’re at the end of a post, having looked at al of the photos, we’ve already made it in our head so it doesn’t seem so daunting
That’s just my theory anyway. I love looking at the photos but I’m not too terribly into taking them, as you can tell by looking at mine. So many food bloggers take these gorgeous photos of all of their food but I’m kinda just more into cooking it, telling the story behind it, and then feeding people.
Okie Dokie, now pour that into an 8×8 pan that you’ve sprayed with cooking spray and let sit until cool.
Of course, if you want you can drop these by spoonfuls onto waxed paper like we did back in the old days. I just prefer the pan method because it is so much less work and they make cute little cookie bites when you cut them.
You can speed up the cooling process by placing your pan in the fridge.
Oh goodness, these are good!
Did you have these as a kid?
Who made them for you?
- 3 Cups Oats (I use old fashioned but quick is fine, too)
- 2 Cups Sugar
- 1 Cup Peanut Butter
- ½ Cup Milk
- ¼ Cup butter or margarine (use whatever you have, I promise I won't tell the butter police)
- 1 tsp vanilla
- Place butter, sugar, and milk in heavy sauce pot. Bring to boil over medium heat, stirring constantly.
- Once it reaches a full rolling boil continue to stir and boil for one to one and a half minutes.
- Remove from heat and stir in peanut butter and vanilla until peanut butter is melted. Stir in oats.
- Drop by spoonfuls onto waxed paper or pour all at once into greased 8x8 pan. Allow to cool completely before serving.
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“We can only be said to be alive in those moments when our hearts are
conscious of our treasures.”
– Thornton Wilder
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