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Raggedy Robins

Raggedy Robins 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.

Raggedy Robins

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Raggedy Robins
Author: Dianna
Recipe type: Dessert
Prep time:  10 mins
Cook time:  5 mins
Total time:  15 mins
Serves: 2dozen
 
Ingredients
  • 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)
Instructions
  1. 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.
Note: These cookies are unbaked cookies, so no oven time is required. You can cool them in the refrigerator to help them harden a bit quicker.
3.3.3077

Raggedy Robins

 


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