Recipes for oatmeal no-bake cookies have been found in cookbooks since the time of the Depression when ingredients were scarce. They’ve been called by many names such as Depression cookies, Preacher cookies, Cow Pies, Boil cookies, and Oatmeal Fudge. The recipes are all very similar and call for boiling a mixture of sugar, milk, cocoa and a fat such as butter for a minute or so, and then taking it off the heat and adding vanilla, oatmeal and often peanut butter.
I remember eating this cookie my entire life, and it was one of the first ones I learned how to make. Yesterday, I decided to make them for a lunch with friends. I pulled out my trusty old family recipe and at the same time saw a jar of Trader Joe’s Pumpkin Spice Cookie Butter on my counter. That got the wheels turning in my head, and I wondered if I could replace the peanut-butter with the cookie butter and just leave out the cocoa. The cookies were a huge hit and disappeared rapidly.
I can’t wait for those if you who live near a Trader Joe’s to try these and let me know what you think. They are so creamy and reminiscent of pumpkin pie.
By the way, after they were all scooped out and starting to dry on the waxed paper, I grated nutmeg on the tops and drizzled dark chocolate on them. This was a fantastic inspiration and made them amazing!
- ½ cup butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- ½ cup milk of your choice (I used Almond milk)
- ¾ cup Trader Joe's Pumpkin Pie Spice Cookie Butter
- 3½ cups oatmeal (I used old-fashioned oats)
- Optional : ¼ teaspoon freshly grated nutmeg
- ⅓ cup melted chocolate (I used dark)
- In a medium saucepan add the butter, sugars, milk and pumpkin pie spice.
- Heat to a rolling boil and then boil one minute, stirring constantly.
- Take off heat and quickly add pumpkin pie spice cookie butter and oatmeal.
- Stir well and immediately drop by spoonfuls on wax paper.
- Make the cookies whatever size appeals to you. I used a small scoop. You can also press the mixture in a buttered 9x13 pan and cut into squares when cool.
- If desired, grate nutmeg over the cookie tops, then drizzle cookies with melted chocolate.
- Cool until dry - about ½ hour. If needed, put them into a refrigerator to speed up the process.