Cookies! I so totally have Christmas cookies on the brain – so much so that it’s a wonder I can think of anything else. I have a ton of Christmas cookie recipes I’ll be adding over the coming weeks, so watch out for a cookie avalanche. The recipe below is one of my favorites – to make AND eat.
NO BAKE CHOCOLATE HAYSTACK COOKIES RECIPE
1 stick margarine
2 cups of sugar
1/3 cup Hershey’s Cocoa
1/2 cup milk
1/2 cup Peanut Butter
2-1/2 cups Quaker (1 minute) Oats
1 tsp vanilla
Melt butter over medium heat. Add the sugar, cocoa, and milk. Bring to a boil for 1 minute. Remove from heat and immediately add the peanut butter and vanilla. Add oats.
Working quickly, spoon the candies onto waxed paper to cool.
Makes about 2 dozen.
I often leave the cocoa out simply because the peanut butter taste seems stronger without it. This is one of our favorite candies around our house because it seems to combine two of life’s greatest culinary treats: Peanut Butter Fudge and Oatmeal Cookies.
One of the trademarks of southern cooking is simplicity. A lot of magazines, blogs, cooking shows, and cookbooks feature recipes that are two miles long and would appear to take two days to prepare. They’re perfectly grand, mind you – beautiful, elegant, impressive, etc… But they never taste any better than the simpler dishes. That never ceases to amaze me.
Anyway, this is one of those simple Southern recipes that your taste buds will celebrate mightily.
Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne