- 1/3 C. Butter or Margarine
- 1/4 C. Cocoa
- 1/2 C. Evaporated Milk
- 1-1/2 C. Sugar
- 1 t. Vanilla
- 1/3 C. Peanut Butter
- 2/3 C. Chopped Dried Cherries
- 2/3 C. Oatmeal
Alternatives for the Cherries and Oatmeal version I made here are:
If you prefer Cranberries to Cherries, substitute them. I’m sure any dried fruit would be a complement.
If you prefer no fruit at all, just use 1-1/2 C. Oatmeal.
First of all, you will want to do chop the cherries when prepping to make your cookies. I prefer to use Ocean Spray Dried Cherries. It gives the cookies just the right amount of sweetness I think.
Premeasure both the cherries and the oatmeal and set aside in a bowl. Also, measure out the peanut butter keeping a spatula close by. You will also want to do this with the vanilla and teaspoon, have them close by as displayed below. You will also need a preset strip of wax paper approximately 2 feet long on a clean flat surface with a large table spoon ready. *It is very important that this step is not overlooked as you will be handling boiling sugar and these items need to be add as quickly and safely as possible.*
In a medium sauce pot add butter or margarine, sugar, coca and evaporated milk. Over a medium-high heat bring to a rolling boil.
Boil for 2 minutes.
Remove from heat and immediately add the vanilla, oatmeal, cherries and the peanut butter.
Mix well, and as quickly and safely as possible, so the chocolate doesn’t have a chance to cool.
As soon as you can, drop a table spoon size of the mixture onto wax paper. *I tap the counter gently and rapidly to help get the mixture off the spoon and onto the wax. As a result, this gives you more control over portion sizes.*
I find it easier to go down in columns.
Space them out to keep them from attaching to another.
MOST NOTEWORTHY: Let the cookies cool for at least an hour. *Keep in mind, although this was boiling sugar a moment ago. Boiling sugar gets well up over 300°, more than enough to cause 3rd degree burns. I would also caution you to keep everyone (other adults, children and even animals out of the kitchen) to avoid dangerous distractions. I have a dog that loves to lay directly behind my feet when I cook, and sometimes I forget he’s there. So, I caution you to be aware of your surroundings.*
While cooling the cookies will get firmer but should have a nice almost creamy texture that’s heavenly to eat. IF they get dried out and rock hard, it’s due to boiled them too long. IF they don’t set and remain gooey you didn’t boil them long enough. Not to worry though, they are savable.
If they are gooey, they will just need a longer cooling time and will naturally dry out some on their own. However, if they are hard, you can crumble them up in a bowl with milk, or so I am told. I don’t know from personal experience. I would venture to say that you might even be able to crumble them up and use as a desert topping for ice cream, or even maybe on turtle pie. Chocolate is never the enemy, there is always a use for them.
Don’t be afraid to be creative. These cookies, however, are a little temperamental and are a skill to master due to timing.
After they have cooled, the easiest way to remove them from the wax paper without breaking the cookies is to gently peel the wax paper up from the surface. Each cookie will leave the counter with a gentle pop. You will understand this after you experience the feeling for the first time.
Finally, you can peel the cookies from the sheet with ease and store them. They should still be slightly warm and creamy almost like cookies you would pull out of the oven. That warm goodness!
I place my cookies on a pretty glass dish handed down to me from my mother.
In conclusion, if you have made your cookies with perfection your family will let you know. By a show of hands, they tend to steal cookies especially while you’re photographing them. Hence, the photo bomb from my 17 year old son!
I hope you enjoyed this post.
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