Sunday, March 11, 2012

Heidi's Chocolate Oat Cookies

Well, my dear nieces and nephews. I’m long over due in giving you a recipe for something yummy. Time to change that.

The kitchen has been the center of much painting, unpacking, washing and organizing. Not a whole lot of cooking going on. However, in celebration of finding the baking sheets and pots, I whipped up a batch of Chocolate Oat Cookies. Actually, these are not cookies in the truest sense. They are more like fudge candies with oats added in. Whatever they are, they were immensely popular years ago. Now, my dear nieces and nephews can rediscover an easy-to-make retro treat.

This recipe was given to me by childhood friend, Heidi. In fact, I call them Heidi Cookies. Heidi and I were best friends in fifth grade. We had a terrible fight (probably over a boy. It always is.) We stopped being friends and have never seen each other since. Every time I make these cookies, I wish we could find each other again and rekindle our friendship. So, Heidi, I hope you are out there and I’m sorry.


Aunt Sally
Heidi's Chocolate Oat Cookies


2 cups sugar
3 tablespoons cocoa (1 ounce)
1 stick butter (½ cup) (or cholesterol-lowering margarine)
½ cup milk

(½ cup peanut butter) (optional)
1 teaspoon vanilla
3 cups oats
In a medium saucepan, combine sugar and cocoa. Stir well to combine. Add butter and milk. Over medium heat, bring to soft boil. Let boil for 5 minutes, stirring occasionally.

Remove from heat. Add peanut butter (if using) and vanilla. Stir to combine. Add oats.

Spoon out quickly onto wax paper, parchment paper or aluminum foil lined baking sheets. Cookies will harden as they set.

Handy Hints:

I use skim milk and cholesterol-reducing margarine so I can at least believe they are healthy-ish. Don’t use lower calorie margarine, since it contains too much liquid.

Cholesterol-lowering spread

Use a buttered disher (ice cream scoop) to make even sized cookies. I used a number 100 size, available at restaurant supply stores. 

Since these do not bake, you can use waxed paper instead of parchment. Much cheaper!!

I prefer them without peanut butter, yet both option are quite good.  The peanut butter will not melt completely.

Peanut butter melted in
Whisk the sugar and cocoa together first. It helps the cocoa mix in better. 
Whisk Sugar & Cocoa


  1. Hi Sally. This recipe reminds me of something we made in my 1st grade classroom (circa 1974). I posted another similar version yesterday of melted chocolate, peanut butter and cereal, but we also made these oat cookies. I remember them like it was yesterday! Or, at least not 38 years ago.

    Anyway, you may think this is odd, but I was more intrigued about what you shared about Heidi. In the age of Facebook and Linkedin, I think you should look her up. I have reconnected with a bunch of people that I had lost touch with for various reasons and I found it rewarding and cathartic to re-establish a connection. Anyway, off topic, but from one foodie to another...go for it. Oh, and I will try these "cookies" once I get over this ridiculous cold.


    1. Thanks, Laurie!

      I've been looking for Heidi for ages!!! While I've reconnected with many school friends, Heidi is nowhere to be found. Here's hoping these cookies help find her. We were in Denali Elementary School in Fairbanks, Alaska.

      Love your website!

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  3. Hey Sally, Can you only use one cup of sugar?
    Amber, who must watch the sugar in things, but who thinks these look really yummy and is glad SP is baking again!

    1. Hey Amber!

      Thanks for the kind words.

      I wish I could tell you it would be OK to reduce the sugar or use a sugar substitute. Unfortunately, white sugar is needed to create the chemical reaction which causes it to solidify. For further explanation of sugary science, go here:

      The best advice I can give is to eat only a few, then find some actors and give the rest to them. Actors always eat. Starving artists, you know.