- 4 cups Sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup (2 cubes) butter
- 1 cup milk
- 2 tsp. Vanilla
- 1 cup peanut butter
- 8-9 cups oatmeal
Sift the sugar and cocoa powder into a large saucepan. Add butter and milk, and heat on medium-low, stirring often, until mixture boils. Boil for 1 minute. Remove from heat, and immediately add the vanilla and peanut butter. Stir well. Slowly add oatmeal, stirring often. As soon as mixture is finished, use a cookie scoop to plop their warm gooeyness onto wax paper. The cookies harden as they cool, so you want to work fairly quickly. My scoop allows me to make about 5 dozen of these in a batch.
To turn “mountain bars” into “volcano cookies”…. mix up a very small amount of buttercream frosting (basic butter & powdered sugar, and maybe a few drops of milk) and tint with food coloring (2 drops each, red & yellow). The stiffer the icing, the more it looks like a lava blast. Less stiff icing will make it look like the lava is flowing down the volcano. I tried it both ways, so you can decide for yourself which you prefer.
I like to use old fashioned rolled oats, because they are what we normally purchase… and because this way, you can claim a nice dose of fiber with every cookie you eat! Some folks claim you can make these without the peanut butter, and you can…but if you do, you are missing a piece of the magic flavor. Still, I know there are folks with peanut allergies out there… so do what you must. (EB gave me great challenges with dairy and soy allergies for his first 4 years, so I do understand!)
These aren’t fat free or sugar-free, but they are EGG-FREE & WHEAT-FREE, and they don’t require heating up your kitchen oven.