No-Bake Gluten Free Cocoa Peanut Butter Oatmeal Cookies

Try to say that title 5 times fast:)  I love these cookies!!!  These cookies have been a part of my life for a long time. I think the first time I had these I was 7 years old. I watched my Aunt Vic mixing the ingredients together in a cast-iron bowl on an antique wooden stove.  The smell of the bubbling chocolate potion was maddening. I remember salivating as she ladled the gooey dough onto wax sheets to cool.  I must have eaten a dozen at least! I think I eventually crawled off to some dark corner, uncomfortably intoxicated with sugar, and drifted into a narcotic coma.

Afterwards I begged my mom to get the recipe. Throughout the years as I grew older, these cookies continued to make their presence felt. Looking back, and knowing how much sugar goes into these, I can understand why my mom didn't make them as much as I would have liked; these are the antithesis of diet food:)  But they are soooooo worth it! 

I've been craving these lately for some reason. This is actually the first time I've made them myself. Knowing my weakness with these little drops of evilness, I strategically cooked up a batch the night before a case conference where I intern. That way, I could spread out the sugar, and avoid putting myself into some kind of diabetic coma. They didn't last long, but I kept a little stash for myself.  Actually, I'm going to get one right now...

Oh yeah        these rock!

Enjoy

Cookie Ingredients

• 2 cups sugar
• 1 stick butter
• 1/2 cup milk
• 1 tsp. all natural vanilla extract
• 3 tbsp. cocoa 
• 1/2 cup peanut butter
• 3 cups oats (I used Bob's Red Mill GF Whole Grain Rolled Oats)

The Process

1. In a medium saucepan, throw together all the ingredients except the peanut butter and oats. 
2. Cook over medium heat and bring to a boil, stirring frequently.
3. Remove the saucepan from the heat and throw in the peanut butter and oats. Stir it up good.
4. Clear your countertop or kitchen table, and rip off a couple long sheets of wax or parchment paper.  
5. Using a 1" ice cream scooper, or a spoon, drop the warm mixture onto the sheets about 3 inches apart.
6. Let cool for about 20 minutes. 
7. Devour!