Peanut Butter Macaroons
These here cookies are so simple to make, and are always a crowd pleaser....Yes, I meant to say "these here", I live in Tweed for goodness sake!
They are wheat free (and gluten free if your oats are certified. In Belleville, you can get gluten free oats called "Only Oats" at the Bulk Barn), and these also have a flavour favourite of mine-chocolate and peanut butter.
The recipe is from an Amish recipe book I bought back when we lived in Kirkland Lake. I had to learn the hard way that most of the recipes were Amish sized....I'm talking a cookie recipe making 90 cookies! Golly.
I always make it a point of getting out and measuring my ingredients before starting so that I know I have what I need, and enough of what I need.
Peanut Butter Chocolate Macaroons
(no-bake cookies adapted from the "Sharing Our Recipes" book)
Makes approx. 20-25 cookies (depends on how generous your scooping is!)
1. In a medium sized pot on medium heat put sugar, butter, cocoa and milk. Stir as it warms and melts, and be sure to get the cocoa lumps worked out of it.
2. Once warmed and combined, let it boil for at least a minute. You want the sugar to dissolve.
3. Remove from heat and stir in the peanut butter, salt and vanilla.
4. Add oatmeal and stir until coated.
5. Scoop (if you have a handy scooper) or drop by heaping tablespoons full onto wax paper. If you need these pronto, put the wax paper onto a baking sheet, and place into the fridge after scooping.
If you have some time, just lay the wax paper out on the counter and let them sit until they are firm. The temperature of your house will determine how long it takes them to set.
I like to make these as an after school snack for the kiddies. I made a batch yesterday just as the hydro shut off from a storm! I'm glad they didn't need baking in the oven!
Sharon Vanden Enden
11/6/2013 08:07:09 am
Oh dear, macaroons are my favourite. I wish I hadn't seen these. I might not be able to make it through the night without making them! Blast.
11/6/2013 08:26:10 am
Blast indeed. :)
12/19/2013 11:03:47 am
No problem! Glad you liked them!
12/27/2013 03:35:24 am
Wow...these are amazing. Made these as my last type of Christmas cookie and someone at a party commented how they melted in their mouth. Used almond butter instead of peanut butter. Thank you so much for giving me a new yearly cookie recipe for the holidays--not sure I will be waiting all the way until next year to make it again. Happy New Year!
4/11/2014 11:52:06 pm
I'm so glad these were a hit! I hope you enjoy them all year! :)
12/8/2014 07:35:01 am
12/8/2014 07:51:09 am
12/12/2015 07:53:52 am
I always associate macaroons with coconut. This is a fun twist. I am glad that you pointed out that not all oats are necessarily gluten free.
12/13/2015 03:59:40 am
It's true, macaroons are usually associated with coconut. I think people often call these "haystacks", but I got it into my head from that cookbook I mentioned that these are macaroons too somehow! :)
8/11/2017 10:59:48 am
Just wondering if you can substitute brown sugar for the white?
8/11/2017 11:14:58 am
I often sub brown sugar in for white in recipes, but I'm not sure how it will work out here? My inly concern would be that they are too soft (because of the molasses in the brown sugar), so maybe add a little more oats just at the end of the mixture seems just too runny. Worst case scenario, you have delicious, shapeless blobs you need a spoon to eat off the parchment!
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Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
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