Quick Fudge Cookies
From the kitchen of Ellie McCormack & Libby McCormack Cooper
Aunt Ellie made these for family picnics, but I think every Home Ec class in the 1950s and 60s made them too. They are great to make in the summer because you don’t have to turn on the oven and heat up the house. And who doesn’t like peanut butter and chocolate? You can even call them “healthy” because of the oatmeal, right? I think they’re gluten-free, too. Who knew?!
Mixture #1:
2 cups sugar
3 Tablespoons cocoa
¼ cup margarine or butter
½ cup milk
Mixture #2:
1 tsp vanilla
Pinch salt
½ cup crunchy peanut butter
3 cups quick oatmeal
Cook Mixture #1 at a rolling boil for 1 minute. Remove from heat. Add Mixture #2. Mix well and drop by spoonful (or use a cookie scoop) onto wax paper. Let set until firm and cool.
Lorie Smith Schaefer 
I was raised on these cookies and still have Mom’s recipe in her handwriting. I think I’ll make some tomorrow.
LikeLiked by 1 person
Me too!
LikeLike
Do they actually have the consistency and flavour of fudge? I’ve been looking for a recipe that doesn’t need an oven.
LikeLike
Flavor of fudge, yes, but a bit chewier because of the oatmeal and peanut butter. They have always been a big hit around here.
LikeLiked by 1 person
Sounds good, thanks, I’ll try those. Have bookmarked the recipe now.
LikeLiked by 1 person