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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Preacher Cookies
- 1/2 cup soymilk or other milk of your choice
- 1/2 cup margarine or butter flavored shortening
- 1/2 cup unsweetened cocoa
- pinch salt
- 2 cups sugar
- 1/4 to 1/3 cup peanut butter
- 1 teaspoon vanilla
- 2 cups dry oatmeal, old fashioned or quick cooking
In a two-quart saucepan combine the milk, shortening, cocoa, salt and
sugar. Be sure to stir the mixture a lot. Bring it to a rolling boil
over medium high heat. Let it boil rapidly until it hits the soft
ball stage (about 234°) when a little bit is dropped in cool
water, or for about 4 minutes. Remove the mixture from the heat. Stir
in the peanut butter and vanilla. To measure the peanut butter I use
a soup spoon to scoop out a heaping spoonful that's about the size of
a jumbo egg. It's not accurate but I've been doing it that way for 30
years and so far it's worked out fine. Add the oatmeal and mix well.
Drop the mixture by spoonfuls onto waxed paper. Allow to harden and
eat with decadent delight. Beware or children who will try to
convince you that these are good for breakfast because of all the oatmeal.
Some recipes call for 2-1/2 to 3 cups of oatmeal. I've tried making
this recipe with that much oatmeal, but the results, to me at least,
aren't as good. Too much oatmeal makes the cookies less like fudge
and more like popcorn balls or something similar. I've also seen
recipes that call for coconut. I've never added that to my preacher
cookies, but I do like coconut in my chocolate fudge.
Finished Preacher Cookies |
