Today I had my first meeting with my new clinical team. I wanted to make a sweet treat but didn’t want to turn on the oven. It was 88 degrees in my house! I haven’t turned on the air … yet.
I have been wanting to make Grandma Lee’s recipe for a while now. She used to prepare it for the school where she was employed as head cook. I can remember growing up and going to visit her at work. She’d always sneak me a cookie and some milk when I visited with grandpa. Grandma also always stored these in the freezer as well, so when we’d go visit her at home she never let us go with a cookie for the road.
This recipe can be made into cookies or bars. I was pressed for time; therefore, went on the safe side and made bars.
Yields: 24 bars
1/2 cup, 1 stick unsalted butter (grandma uses salted, I just used a pinch of kosher with the unsalted butter)
1/2 cup (fat free half & half) grandma uses whole milk
1 cup natural creamy peanut butter
4 Tablespoons cocoa powder ( I prefer penzeys)
1 1/2 cups quick oats
1 1/2 cup old fashioned oats (grandma uses all quick oats)
1 teaspoon pure vanilla extract
9 by 13 pan & lined with Parchment paper
1. Take a medium sauce pan on medium heat and add first 4 ingredients and bring to a boil.
2. Once the sauce boils, allow to boil for two minutes & then remove from heat and add oats and vanilla.
3. Incorporate the oats into the melted mixture. Pour the batter into the prepared pan. Even out the batter with a rubber spatula. Cover with sealable container or foil. Store on the counter. Do not refrigerator.
4. Allow to harden, I waited overnight. Use the parchment paper to pull the bars out of the pan and on a cutting board, cut the bars into even pieces.
As pictured Recipe yields 24 bars.
If you decide to go the cookie route, this recipe will yield 30 to 36 cookies using a size 40 scooper. I would recommend dropping them on wax paper and letting them sit before storing them in a sealable container.