my mom always popped them into the fridge for a really amazing treat. try them on the counter but also can put some in the fridge! i did add more peanut butter it changes the color not too be too dark and cocoa taste. i’ve made these the same for years. you can also add chocolate chips , raisins or nuts to this recipe add more oats.. that fixes it. u can add more peanut butter & oats to stop the gooeyness carol, the recipe my mom used in the early 1960’s called for 1/2 cup coconut and 1/2 chopped pecans.
my mom’s handwritten recipe calls for slightly less cocoa. thank you for the part about the 90 second boil. this was just like my mom’s! i made these a few minutes ago. had to taste test and they are delicious, just like the recipe i used to have. i did spread them out on waxed paper, rather than drop by spoonfuls.
i used reduced-fat butter and substitued unsweetened applesauce for half of it – i couldn’t tell at all. i actually replaced most of the white flour with whole wheat flour…and didn’t use quite as much sugar (not a whole cup). i made them with the help of my two youngest daughters, 4 & 7, but all my girls liked them a lot. for flavor i used 3 heaping tablespoons of cocoa, but chopped pecans instead of chocolate chips (my 2 year-old doesn’t need the extra chocolate) and put the whole thing together with a toddler to help. next time i might add some flaked coconut! i made them in my mixer and the oatmeal got a bit broken up (my butter could have been softer i guess, but in winter it’s hard to do) i loved how they turned out! i just made these and they are great! i used a little chili powder to go with the cinnamon and give them a little kick. i used about 1 cup oats and replaced the other 1/4 cup with finely chopped pecans. i used toffee pieces instead of chocolate chips.
i adore the cinnamon taste as it gives a lovely edgy to these sweet and chewy biscuits! i followed it except subbed butter for margarine. i am a chocolate fan, however and these are very good. i’m sure it’s amazing as written, but i subed out half the butter for apple sauce and flax seed, used dried cherries instead of raisins and still included some chocolate chips because you can never have too much chocolate. i did add about a teaspoons worth of instant coffee for an added kick. used the mixer to mix everything and about 1 t less butter than it said to. i followed the recipe as written and wouldn’t change a thing except to possibly cut down on the salt next time. i was reading the reviews and looking at the recipe and i made just a few adjustments. i omitted the chocolate chips. i adjusted it to suit my taste. replaced white sugar with brown sugar completely, but turned to be still too sweet.
ingredients ; 1/2 cup butter, cut into 1-tablespoon pieces so it meltes faster ; 1/2 cup unsweetened cocoa powder ; 2 cups sugar ; 1/2 cup milk ; 3 oatmeal cookies spiced with cinnamon and made chocolaty with cocoa and chocolate chips. ingredients 2 cups granulated sugar ¼ cup unsweetened cocoa powder ½ cup milk ½ cup unsalted butter 1 teaspoon vanilla extract pinch of, .
these super rich and chewy oatmeal chocolate chip cookies are loaded with semi-sweet chocolate chips and old fashioned oats. 1 stick unsalted butter ¼ cup unsweetened cocoa powder 1 ⅔ cups sugar ½ cup whole milk 1 teaspoon vanilla extract ⅔ cup peanut butter 3, .
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