Raggedy Robins
These are a childhood favorite of mine. We would make them after school for a snack. I added some bit of brown sugar for a more complex flavor. I love raisins and they work well here. If you have an aversion to them you can leave them out. If you only have quick-cooking oats they will work, the texture will be a little dry.
Makes about 36
1 1/2 cups sugar
1/2 cup brown sugar
1/2 cup unsweetened Dutch cocoa powder
1 stick/4 ounces unsalted butter
1/2 cup milk
1/2 cup creamy peanut butter (Jiff or Skippy)
3 cups old-fashioned rolled oats
1 cup raisins (optional)
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1. Line 3 sheet pans with wax paper. Toast the oats in a 350ºF oven on an unlined sheet pan in the center of the oven for about 10 minutes. Meanwhile, soak the raisins in hot water.
2. In a 2 quart pot add the butter, sugar, milk, and cocoa powder in a pot on the stove on medium heat. Stirring constantly bring the mixture to a boil. Boil for one minute.
Remove the pan from the heat and stir in the peanut butter, oats, salt, and vanilla.
3. Let cool for about 5 minutes and while still warm use a small scoop and place them on the lined sheet pans. Allow the cookies to fully cool and harden before storing or stacking. To speed up the process you can refrigerate the cookies. Store in an airtight container in the refrigerator.
Notes:
Guittard's Cocoa Rouge is my go-to for cocoa.
Copyright © Julie Logue Riordan, Cooking with Julie
