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!
- 1/2 cup vegan butter
- 2 cups granulated sugar
- 1/2 cup Almondmilk
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup peanut butter I prefer smooth for this recipe.
- 3 3/4 cup Old Fashioned Oats or Quick Cooking Oats
- 2 teaspoons vanilla extract
- Melt the vegan butter in a large saucepan over medium-high heat.
- Once the vegan butter is melted, add the almondmilk, sugar and cocoa powder to the saucepan.
- Increase the heat to high and bring mixture to a rolling boil. Boil for 1 minute.
- Remove the saucepan from the heat.
- Stir in the peanut butter, oats and vanilla extract until combined.
- Drop about 1 tablespoon of the mixture onto silicone baking mats, or wax paper.
- Let cool until the cookies have set, 2-3 hours usually.
Last updated on August 15th, 2019