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Print This Peanut Butter Fudge Oatmeal Cookies Recipe
Fabulous gluten free dessert cookie. Watch when buying your oats to be sure that they are gluten free. But there is no flour or wheat in these cookies, and that's a good place to start.

Peanut Butter Fudge Oatmeal Cookies Recipe

1/2 cup butter, softened
1 1/2 cups chunky peanut butter
1 cup brown sugar
1/4 cup white sugar
3 eggs
2 teaspoons vanilla
4 1/2 cups old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2 cups dark chocolate chips
One 14-ounce can sweetened condensed milk

Preheat oven to 350° F. and line cookie sheets with parchment paper.

In a large bowl, mix the soft butter, peanut butter, and sugars. Add in the eggs (beating after each addition) and vanilla until thoroughly incorporated. Add the old-fashioned oats, baking soda, and salt, mix thoroughly. Refrigerate the dough while preparing the fudge topping.

in a small saucepan, mix the dark chocolate chips and sweetened condensed milk. Warm over low heat, stirring frequently, until the chocolate is completely melted and mixed.

Remove the dough from the refrigerator and roll half of it into walnut-sized balls, pressing each one down with a spoon to form an indentation, onto the prepared cookie sheet. Top each ball of flattened dough with a teaspoon of the warm chocolate mixture.

Bake the cookies for 10 minutes or until just golden around the edges. Remove from the oven and let cool on the sheets for a few minutes until they have firmed up enough to remove to wire racks.

Repeat with the remaining dough and fudge topping. (Warm and stir the chocolate over low heat if it has hardened too much to scoop.) Store the cooled cookies in an airtight container for up to 5 days.

Peanut Butter Fudge Oatmeal cookie recipe makes 4 dozen cookies.

E-mail This Peanut Butter Fudge Oatmeal Cookies Recipe to a Friend







Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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