I am very excited to share a true “Throw Back Thursday” recipe with you. I love to think about the recipes that have inspired me. Inspired me to be a better cook or baker. Inspired me to conquer new techniques or cooking methods. Well, let’s not get too serious. This is just a fun, easy recipe that takes me back to my childhood. Raggedy Robins was one of those great recipes I have from when I was first learning to cook. This recipe really made me fall in love with baking and sweets. I remember making them first in Girl Scouts and then in a home economics class in middle school. But, truth be told, I have been making these for the last 45 years, even using it as a recipe to teach my own children how to cook. It is a simple recipe that requires no baking and the blend of chocolate and peanut butter just melt in your mouth. So, enjoy a little bite from my past that is wrapped with lots of special memories.
- 2 cups white sugar
- ⅓ cup unsweetened cocoa
- ½ cup butter (1 stick)
- ½ cup milk
- 1 teaspoon vanilla
- ½ cup creamy or crunchy peanut butter
- 3 cups oatmeal
- ½ cup chopped peanuts (optional)
- Prepare a baking sheet with wax paper or parchment paper. In a saucepan place sugar, cocoa, butter, and milk. Cook over medium high heat. Bring to a slight boil and cook for 1 minute. Remove from heat and stir in vanilla and peanut butter. Stir until smooth and combined. Stir in oatmeal and peanuts. Drop by tablespoon onto prepared baking sheet. I use a medium stainless steel scoop and then press down each ball slightly. Cool completely. Store in an airtight container.
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