I’ve made a lot of cookies in my life.
Chocolate chip. Oatmeal raisin cookie. Oatmeal chocolate cookie. Peanut butter cookie. Sour cream chocolate cookie. Cracker Jack cookie. Shortbread cookie. Sugar cookies. Monster cookies. Christmas cookies. Thumbprint cookies. White chocolate cranberry cookies. Macarons. Macaroons. S’mores cookies. I could go on (not really, my mind is drawing a blank. But I feel like I’ve made a lot more than just that).
But then I made these cookies. I am not lying to you when I tell you that in the month of February, I have made these 6 times. No lie, no exaggeration. SIX times. And two of those times I doubled the recipe. That’s 8 dozen cookies that I have mostly consumed myself. I shared some, but for the majority I ate most. So do yourself a favour and make these. They’re rich, they’re gooey, they’re gluten free, they’re easy, they’re no bake. I found the recipe on pinterest from the Sugar Apron Blog.
- ½ cup butter
- 2 cups white sugar
- ½ cup milk
- 4 tbsp cocoa powder
- ½ cup peanut butter
- 2 tsp vanilla
- 3 cups quick oats
- ½ cup coconut
- pinch of sea salt
- In a medium sauce pan, add the butter, sugar, milk and cocoa powder
- Bring to a rolling boil, and boil for one minute
- Remove from heat and add in the peanut butter, vanilla, oats, coconut, and salt
- Mix well until completely combined
- With a cookie scoop, drop onto prepared cookie sheets with parchment paper and flatten slightly
- Put in refrigerator until cool and set
- Enjoy!!
And they’re also Olive approved, clearly.
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