Raggedy Robins Recipes

RAGGEDY ROBINS RECIPE - (3.8/5)

Steps:

• In a large saucepan, bring sugar, cocoa powder, butter, and milk to a boil. - Boil rapidly for 2 minutes. - Remove from heat, and stir in oats and peanut butter until completely combined. - Quickly drop large tablespoons of the mix onto wax paper to set. Let cool.

NO BAKES

Steps:

• Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.
• Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.

RAGGEDY ROBIN COOKIES

Steps:

• Mix together in medium saucepan, sugar and cocoa.
• Add milk and butter, stir over medium heat and bring to a rolling boil.
• Boil for one minute, then remove pan from heat.
• Quickly add vanilla, peanut butter, and oatmeal.
• Drop by teaspoonfuls onto wax paper or aluminum foil.
• Let cool for 20 minutes.

RAGGEDY ROBINS

Steps:

• In a 1 1/2 qt saucepan, mix sugar, cocoa powder, butter, cold milk. Cook over medium heat, bring to a rolling boil.
• Boil 1 additional minute. Then, stir in vanilla, peanut butter and oats, stirring quickly.
• Before mixture cools, drop by teaspoonfuls into paper muffin cups in a muffin pan. Or, drop by teaspoonfuls onto cookie sheet lined with wax paper.
• Place in refrigerator to cool.

NO-BAKE CHOCOLATE OAT COOKIES

Steps:

• Line a baking sheet with parchment or waxed paper.
• Toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes. Be careful not to let them burn. Immediately transfer to a plate to cool.
• In a medium saucepan, combine the chocolate, sugar, instant espresso, butter, and milk and stir over medium heat until the chocolate and butter have melted and the mixture is smooth. Stir in the almond butter and almond extract until smooth, then stir in the oats. Cook, stirring frequently, until the oats are slightly softened, 3 to 5 minutes. Remove from the heat and stir in the cherries and almonds, mixing well to combine.
• Let cool slightly, then scoop out the dough by the rounded tablespoon and drop onto the parchment-lined baking sheet. (Don't worry about spacing them far apart; since they aren't baked, they won't spread.) Sprinkle the cookies with the sea salt, then sift cocoa powder generously over the tops.
• Transfer the baking sheet to the refrigerator and chill the cookies for at least 1 hour, until they have firmed up. Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for several months.