Creamy peanut butter wrapped into chocolate and oatmeal with a splash of pure vanilla creating a delightful vintage cookie that’s cooked on your stovetop. Back to school days are cookie days and these will fit quite nicely into your kiddos’ lunchbox!
Stovetop cookies have been around for generations. This little gem is from my Mom’s collection, dating back to the early ‘60s. Thought to have originated during the Great Depression they gained popularity in the ‘50s. They’re made from a short list of pantry staples starting with sugar whisked together with cocoa powder and melted into butter and milk.
Stir in quick cooking oats, a generous scoop of peanut butter and pure vanilla extract.
Drop onto wax paper, let cool and you’re ready to enjoy!
Easy enough for the kids to help out and quick enough for an easy after school snack. And if you find out last minute you need to bring cookies to school tomorrow morning, no need to panic, we’ve got you covered!
Stovetop Cookies
2 cups sugar
3 tablespoons cocoa powder
½ cup butter
½ cup milk
3 cups quick cooking oats
½ cup creamy peanut butter
1 teaspoon pure vanilla extract
Line 2 large baking sheets with wax paper. In a medium saucepan whisk the sugar together with the cocoa powder.
Add the butter and milk. Cook over medium-low heat until the sugar has dissolved, and the butter is melted, stirring occasionally.
Raise the heat to medium and bring the mixture to a rolling boil; boil for 1 minute and remove from heat. (A rolling boil is a vigorous boil, appearing to roll across the surface.)
Stir in the oatmeal, vanilla extract and peanut butter.
Using a small ice cream scoop or teaspoon, drop onto the wax paper. Cookies will set as they cool.
Makes about 4 dozen cookies.
From stovetop to oven to tables, All-Clad’s cookware is always at our fingertips and this 4 quart saucepan is one we use frequently. https://go.shopmy.us/p-20515448
Pyrex has supported home cooks for generations – this is my Mom’s measuring cup – and the tradition continues. https://go.shopmy.us/p-19435112
This mini scoop is perfect for scooping out cookie dough. https://go.shopmy.us/p-22967129
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Stovetop Cookies
Equipment
- medium saucepan
- 2 baking sheets lined with wax paper
Ingredients Â
- 2 cups sugar
- 3 tablespoons cocoa powder
- ½ cup butter
- ½ cup milk
- 3 cups quick cooking oats
- ½ cup creamy peanut butter
- 1 teaspoon pure vanilla extractÂ
InstructionsÂ
- Line 2 large baking sheets with wax paper.
- In a medium saucepan whisk the sugar together with the cocoa powder.
- Add the butter and milk. Cook over medium-low heat until the sugar has dissolved, and the butter is melted, stirring occasionally.
- Raise the heat to medium and bring the mixture to a rolling boil; boil for 1 minute and remove from heat.
- Stir in the oatmeal, vanilla extract and peanut butter.
- Using a small ice cream scoop or teaspoon, drop onto the waxpaper. Cookies will set as they cool.
