Grandma Byrd Cookies
These are simple, no bake peanut butter chocolate cookies. Our family claims our Grandma Byrd was the original creator of them. That's our story & we are sticking to it. Ha! I hope you & your family enjoy them as much as we do! She used to say you had to let the cookies cool before you eat them, otherwise your teeth fall out. Is that true? I still have my teeth & my favorite way to eat these is hot out of the pan. But, in our family, you can't eat them without giving the warning at least once. :)
Ingredients
- 3 cups oats (I prefer quick oats, but if you want a extra crunch you can use old fashioned oats.)
- 2 cups sugar
- 2 tbsp cocoa powder
- 1/2 cup milk
- 1/2 cup creamy Peanut Butter (I use Peter Pan but any will do.)
- 1 stick unsalted butter
- 1 tsp vanilla extract
Instructions
- Combine cocoa, sugar milk & butter in a pan on the stove top. Turn it on to high heat & bring it to a boil. Constantly stir to prevent burning.
- Once you see the first bubbles of the boil, reduce your heat to medium, & set a time for 2 minutes constantly stirring.
- Remove from heat, add peanut butter & stir until it dissolves.
- Add vanilla.
- Add oats a cup at time & stirring in between.
- Drop onto waxed paper a spoonful at a time.
- Let cool or your teeth will fall out!
Notes
Here’s the trick to these, you can over or under boil them. If you over boil them, you will have cookies that crumble & won’t form a cookie. If you under boil them, they won’t take shape at all & they will be a runny, gooey mess. In my many years of, let’s be honest, screwing them up, I eventually discovered a good trick to get the perfect cookie.
When you combine the sugar, cocoa powder, butter & milk in the pan, turn the heat on high. Stir it constantly on high & as soon as you see the first bubble for a boil reduce the heat to medium. Set a timer immediately for 2 minutes & keep stirring. Remove the pan from the heat once that timer is off & finish the rest of the steps.
Enjoy!