I have to admit, I’ve been feeling little uninspired lately. I have a few delicious recipes that I’ve been dying to share with you, but I just can seem to muster up a half decent picture to share. So, what do I make when I don’t know what to make? How about these delicious chocolate peanut butter no bake cookies? I’m not sure where this recipe originated. I did a little poking around on the internet and apparently in some parts of the country they’re called preacher cookies, poodgies, or even cow patties…
I never cease to be fascinated by the regional differences of this country. I’ll always remember my first Thanksgiving in Virginia when someone from the south (which may or may not include Virginia, but definitely included this lovely lady’s home state) brought a pan of delicious looking homemade mac and cheese. I thought it a bit odd and somewhat unimaginative to bring mac and cheese to Thanksgiving, and was surprised by the choice of my friend, who was an accomplished chef. But as more and more guests trickled in, it became clear that mac and cheese on Thanksgiving was something of a “thing.” Who knew? I love these two maps published by the New York Times about how popular certain Thanksgiving dishes are throughout the country and what Thanksgiving recipe each state is searching for more than any others.
Anyway, it seems that these cookies are well loved throughout the country, and it’s easy to see why. They come together quickly, you don’t even have to turn on your oven, and they are sure to be a hit, at least among peanut butter and chocolate loving Americans. The only problem is that these cookies are lacking in, well, attractiveness. Seriously. Usually you just plop down spoonfuls of batter on a sheet of wax paper and call it good. Once that chocolatey peanut buttery goodness hits your tongue, you instantly forget that these are the world’s ugliest cookies, but in the meantime, it can be hard to gain new converts. Solution? Pour the batter into a pan, allow to cool, and cut into squares like brownies!
- 2 cups sugar
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 pinch salt
- 1/2 cup peanut butter
- 3/4 cup shredded coconut
- 3 cups rolled oats
- Line an 8×8 pan with parchment paper, allowing at least 1/2 inch overhang on each side.
- In a medium sized sauce pan stir together sugar, cocoa, milk and butter over medium heat.
- Once the butter is melted, increase the temperature until the mixture comes to a boil. Allow to boil for one minute.
- Remove from heat and immediately add vanilla, salt and peanut butter. Stir until smooth. Stir in oats and coconut.
- Pour the mixture into the prepared pan. Allow to cool for several hours (or stick them in the freezer for about an hour) before cutting.