No doubt you are familiar with boiled chocolate haystacks. These are the no-chocolate version! Just a #boiledpeanutbuttercookie with all the simplicity of a boiled cookie sans chocolate and with a full peanut butter taste. Perfect as an after school treat!
Ingredients
4 tbsp butter, unsalted
pinch salt
2 cups white sugar
1 cup milk, 2% works, DIVIDED (you may not use it all)
1/8 tsp cream of tartar
1 cup peanut butter
1 tsp cinnamon, banana or vanilla extract
3 cups rolled oats, DIVIDED
Instructions
Read Susie's Tips and Tricks below
1. Prepare some waxed paper or use silicon sheets for the batter to firm up on. Have a timer ready.
2. Warm 1/2 of milk for use later.
3. In a large deep pot, melt butter, add sugar and 1/2 cup of the milk. Let come to a very light simmer (with a little bubbling), and add cream of tartar. Now bring to a rolling boil and set timer for 2 minutes. Do not go over 2 minutes!
4. Remove from the heat and add the peanut butter and vanilla, cinnamon, or banana extract. Stir well and then add HALF of the oats. Combine thoroughly.
5. Add the warmed milk to the mixture to form a thick, creamy textured batter (you may not use all of the warmed milk).
6. Stir in the remaining oats. Now working as deftly and briskly as possible; spoon or using a scoop place on the paper you put out. They should begin to set immediately but won't be firm for about 30 minutes.
Susie's Tips and Tricks
Be sure to measure everything in advance.
Cream of tartar is used in this recipe to help prevent the sugar from turning crunchy.
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