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Peanut Butter Macaroons

11/6/2013

13 Comments

 
   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! 
Picture
I could eat that whole stack!
    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.    
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My Amish Cookbook from Kirkland Lake
    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. 
Picture
Make sure you have all your ingredients ready
   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.
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Using a really good cocoa makes these even better. I used Green & Blacks Organic (& Fair Trade) Cocoa this time.

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!)

Ingredients:
  • 2 Cups Sugar
  • 1/4Cup Margarine or Butter
  • 1/3Cup Cocoa
  • 1/2Cup Milk
  • 1/2Cup Peanut Butter
  • 1/2tsp Salt
  • 1tsp Vanilla
  • 3 Cups Quick Oats


Method:

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. 
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Scooped onto wax paper on the counter
    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!  
Picture
A delightful little wheat free treat
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13 Comments
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.

Reply
Amy-Lyn
11/6/2013 08:26:10 am

Blast indeed. :)

Reply
Crista link
12/18/2013 09:55:59 pm

Great Recipe - tasty & easy!! Thanks for sharing. xox

Reply
Amy-Lyn
12/19/2013 11:03:47 am

No problem! Glad you liked them!

Reply
Laura
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!

Reply
Amy-Lyn
4/11/2014 11:52:06 pm

I'm so glad these were a hit! I hope you enjoy them all year! :)

Reply
I'm so excited to try these out. In fact I'm making them now. link
12/8/2014 07:35:01 am

Reply
Heather link
12/8/2014 07:37:44 am

For some reason I don't think that posted correctly. I'm so excited to try these out! I wasn't able to find gluten free quick oats. Do you know if rolled oats will work as well? Thanks so much! Heather

Reply
Amy-Lyn
12/8/2014 07:51:09 am

Hi there!
Rolled oats will work just fine! I hope you like these macaroons!

Reply
Suzanne Holt link
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.

Reply
Amy-Lyn
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! :)
And pointing out a potential gluten hazard is important because if a non g.f. person wants to make something for a gluten intolerant person, it's good to make sure you've selected the appropriate ingredients.
Thanks for taking the time to comment! I hope you get a chance to make these lovely sweeties!

Reply
Stacey
8/11/2017 10:59:48 am

Just wondering if you can substitute brown sugar for the white?

Reply
Amy-Lyn
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!

Reply



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