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One of my favorite things to do around the holidays is to bake. Whether its cookies or bread, I’m happy pattering around the kitchen. One recipe I make sure to make every year without fail is my mom’s Raggedy Robins. I remember helping making these cookies as a young child. It’s a fun, easy no bake cookie recipe that I have used often with my charges when I was nanny. The smell of chocolate mixing with peanut butter on the stove just makes me feel festive and cozy.
When I found out Jeremy’s unit was a cookie drop for the single Marine’s staying in the barracks, I volunteered to make cookies. Seeing how most of the traditional cookies (chocolate chip cookies, peanut butter blossoms, etc) were already claimed by other spouses, I decided to make Raggedy Robins. Unfortunately, I didn’t realize until I started gathering my ingredients and supplies did I realize that absolutely all of my mixing bowls were mixing. Instead of running back out to Target to buy new bowls, I made do with what I had on hand. I used a tall tea pitcher as a mixing bowl. Don’t judge me. It worked and I was able to make the cookies very easily.
RAGGEDY ROBINS COOKIES
This recipe makes 12-15 cookies.
Prep time: 15 mins
Total time: 1.5 hours – overnight
-1/2 cup milk
-1/2 cup butter
-2 tsp vanilla extract
-2 cups granulated sugar
-4 tbsp unsweetened cocoa powder
-1/2 cup smooth peanut butter*
-3 cups quick oats
*don’t use natural peanut butter for this recipe or the cookies will not set correctly
1) In a medium size sauce pan, combine milk, butter, vanilla extract over medium heat.
2) When butter is melted, stir in sugar and cocoa powder. Keep stirring until mixed completely. Remove from heat.
3) While mixture in sauce pot is still hot, mix in peanut butter until throughly combined and melted.
4) In a mixing bowl, add your quick oats. Then stir the liquid mixture into your oats.
5) Let mixture sit for about 10 minutes to cool and thicken slightly.
6) While mixture cools, lay your parchment paper on a table or counter space.
7) Once mixture is slightly cooled, spoon mixture onto the parchment paper. You’ll want them to 1.5-2 inches wide. Cookies will not spread as they dry.
8) Allow cookies to dry for at least 1.5 hours before removing from parchment paper. If it is humid, you may need to leave out overnight to dry throughly. Cookies will be firm and lift cleanly from the parchment paper when completely dry.