Ok, so this might not be the healthiest recipe. But sometimes an athlete has to splurge. I love this recipe for a few different reasons. One, it is a no bake recipe which means no hot oven in the heat of summer. Two, there are just a few simple ingredients and with some quick changes you can make these gluten free.
Rock is a huge fan of these. I made a quick batch before he got home on Friday night and when we had an impromptu gathering for the Blackhawks game on Saturday night I threw together a second batch so we could send our company home with some dessert. You have got to love a recipe that allows you to make dessert in about 5 minutes! I am pretty certain this is a Midwestern dessert staple for all of these reasons.
3 cups oatmeal
2 cups brown sugar
1/2 cup milk (I use almond but you can use any kind you like)
1/4 cup butter
1/4 cup peanut butter (plus a bit more if you are like me)
2 teaspoons vanilla extract
Bring the sugar, milk, and butter to a boil for at least one full minute. I aim for about 2 minutes because if you do not bring it to a full boil and wait long enough these bad boys won’t set and you will be left with oatmeal mush. Remove from heat and add in peanut butter, oats, and vanilla. Stir well.
Drop by spoonfuls onto tinfoil or wax paper lined baking sheets and let set for approximately 30 minutes to an hour. Enjoy!
Make them chocolate! Add in 2 tablespoons of unsweetened baking cocoa in the last step and these turn into delicious chocolate oatmeal cookies. You seriously can’t go wrong either way. In fact, make two batches; one of each!