Raggedy Robins, A Dairy-Free Boiled Cookie

Raggedy Robins, a.k.a no bake cookies or boiled cookies, are a cookie that I've been making since I was a child.  If my memory is correct,  I got the recipe in the 7th grade in a Home Economics class.  I know, I know, that was so long ago, how can I remember something so long ago?!  

In my quest to prepare dairy-free foods, I altered the original recipe so that it is dairy-free.  You can use whole milk and regular butter instead of almondmilk and vegan butter if you aren't concerned with making a dairy-free cookie.

I haven't made this recipe in many years.  I was reminded of it recently at a family gathering when my cousin, Lisa, wanted to make these cookies for our cousin, Steve.  Uncle Clyde, Lisa's father, usually makes this cookies for Steve, but Uncle Clyde wasn't at this particular gathering, so Lisa made the cookies for Steve.

This cookie is one of those "you can't have just one" kind of thing.  Consider yourself warned!  LOL  It's an easy cookie to make for a party and has always been a big hit.

This recipe makes a soft cookie that is not overly sweet but does quench a chocolate thirst.   To me, the texture is similar to fudge, with the peanut butter in it, it is leaning toward a peanut butter fudge.  

It can be made with Old Fashioned Oats or Quick Cooking Oats.  Old Fashioned Oats are a rougher cut oat, so the cookies will have more texture, which I prefer.  You can use Quick Cooking Oats if you prefer a smoother cookie.  You can also put the oatmeal through a blender to chop the oats into smaller pieces if you want an even smoother cookie.  Jeff and my mother both prefer a smooth cookie, so I put the old fashioned oats through a blender to chop them up some.  If you do chop up the oats, measure the oats after chopping or you won't have enough oats for the chocolate mixture.    You can see from the photos that the smaller the oat, the smoother the cookie.

Did you make these cookies as a child, too? 

I hope you enjoy the Raggedy Robins!