Line a baking sheet with parchment paper; set aside.
Chewy chocolate oatmeal cookies taste even better when there's no baking required.
Servings and Ingredients
|½ c. Hy-Vee unsalted butter
|2 c. Hy-Vee granulated sugar
|¼ c. Hy-Vee baking cocoa
|⅔ c. Hy-Vee 2% reduced-fat milk
|½ c. Hy-Vee cream y peanut butter
|¼ tsp. Hy-Vee salt
|3 ½ c. Hy-Vee old fashioned oats
|¼ c. Hy-Vee creamy white baking chips
|Fresh raspberries, for garnish
Things To Grab
- Baking sheet
- Parchment paper
- Medium saucepan
- Microwave-safe bowl
- Resealable plastic bag
- Airtight container for storage
Combine butter, sugar, baking cocoa, and milk in a medium saucepan. Bring mixture to a boil. Remove from heat. Stir in peanut butter and salt. Add oats; stir to combine well.
Drop mixture by heaping tablespoons onto prepared baking sheet; press lightly. Let dry at room temperature until firm.
Melt white baking chips in a microwave-safe bowl at 10-second intervals until melted, stirring each time. Transfer to a resealable plastic bag. Snip one corner and drizzle chocolate on cookies. Garnish with fresh raspberries, if desired.
Store in an airtight container at room temperature up to 3 days.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 15mg
- Sodium: 65mg
- Total Carbohydrates: 34g
- Protein: 4g